Pasta Salad with Beans and Rocket Pesto

Popular with kids and adults alike, pasta salads are loved by everyone. Whether you choose plain or stuffed pasta to make your salad - it will provide a healthy, sustaining source of energy for you and your family. We love this recipe as it combines protein rich beans with peppery sophisticated rocket pesto into a single delightful dish.

Serves: 4

Prepare: 10 minutes

Cook: 20 minutes

Ingredients:

• 250g can of kidney beans in water
• 1-2 tbsp olive oil
• 1 garlic clove, finely chopped
• 100ml white wine
• 75-100ml vegetable stock
• 450g short pasta fusilli or penne
• 300g spinach, roughly chopped

For the pesto:

• 1 bunch rocket, roughly chopped and tough stems removed
• 2 tbsp pine nuts
• 1 tbsp freshly grated parmesan
• 1 garlic clove
• 5-6 tbsp olive oil
• sea salt and freshly ground black pepper

Method:

1. Drain the beans and rinse gently. In a saucepan, heat the olive oil and briefly sauté the garlic. Add the drained beans, then stir in the white wine and stock. Boil vigorously for 10 minutes, then turn down and simmer for 10 minutes. Drain and transfer to a large salad bowl.

2. Meanwhile, cook the pasta according to pack instructions until al dente. Drain and add to the kidney beans.

3. To make the pesto, put the rocket, pine nuts, parmesan, garlic and olive oil in a food processor and blend until smooth, adding more olive oil in a thin stream, until the pesto is smooth and creamy. Season to taste with salt and pepper.

4. Add the spinach to the beans and pasta. Then add the pesto and toss to combine. Season to taste before serving.