Gluten-Free Fusilli with Vegan Pesto and Beans
Servings: 4
Cooking Time: approx. 20 minutes
Ingredients
250g Prima Italia Organic gluten-free fusilli pasta
1 x 130g jar of Prima Italia Organic green pesto
1 x 400g tin of Organic Kitchen cannellini beans
30g sundried tomatoes in olive oil, chopped
(Fresh basil and vegan parmesan to serve, quantity as so wished)
How to Make it
- Bring a large pot of water to the boil over a high heat and once bubbling add the fusilli. Bring back to the boil, then simmer on a medium heat until al dente.
- Meanwhile, in a small saucepan on a low heat, combine and warm the cannellini beans and sundried tomatoes (with a little of their oil).
- Drain the pasta and throw it back in the large pot with a (very) little retained cooking water. Stir in the beans and tomatoes and add the pesto also. Make sure everything becomes coated and the liquid reduces slightly.
- Serve hot, with an artistic addition of fresh basil and a tasty grating of vegan parmesan to boot. Buon appetito!
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