Pasta Butterbean Salad
This vibrant pasta salad combines al dente orecchiette with a flavorful pesto made from parsley, rosemary, garlic, tomato, and Parmesan cheese. Tossed with butterbeans, this dish is not only easy to prepare but also bursting with fresh and zesty flavors. Enjoy it served at room temperature for a delightful meal or side dish.
— Constant Cookbook
Ingredients
- 200g Orecchiette or other pasta shape
- splash of olive oil
- a large bunch of fresh flatleaf parsley
- 1 fresh rosemary sprig
- 1 garlic clove
- 1 red chilli, seeded and roughly chopped
- 6 sunblush tomatoes, roughly chopped
- small block Parmesan cheese, finely grated
- 4 tablespoons extra-virgin olive oil
- 400g can of butterbeans
- salt and freshly ground black pepper
Instructions
- Cook pasta according to packet instructions. Rinse in cold water, toss in a splash of olive oil and leave to cool.
- Place the parsley, rosemary, garlic, chilli and tomatoes in a food processor. Whizz until finely chopped.
- Add the parmesan to the food processor with the olive oil and blitz again to form a rough paste. Add salt and pepper, to taste.
- Drain the butterbeans and rinse well with cold water. Place in a large bowl with the cooked pasta and the pesto and toss well together. Serve at room temperature.
Yield
Serves 2
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