Pulse Penne with Cannellini Beans & Spinach

Prep Time 5 minutes

Cook Time 15 minutes

Servings 2


250g dried chickpea pulse penne

1 x (400g) can cannellini beans, drained & rinsed

1 x (400g) can diced tomatoes

1 garlic clove, crushed

1 cup baby spinach

¼cup flat-leaf parsley, chopped finely

¼cup extra virgin olive oil

¼cup pecorino

1 tbsp butter

Salt & pepper


Cook pasta as per packet directions.

In a pan, heat olive oil & garlic on medium heat for 2 minutes. Add tomatoes and cook for a further 3 minutes. Pour beans and spinach into the pan and reduce heat to low.

Strain pasta and add to the pan. Season with salt and pepper.

To finish, turn off the heat, remove the garlic cloves, add pecorino, butter, parsley and mix together.


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