Bean and Herb Pasta

A simple summer-style pasta which can be on the table in 30 minutes. A great way to use up a bunch of fresh herbs. Easily upscaled to feed a crowd.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the pasta according to the instructions on the packet.

Step 2

Meanwhile, cook the green beans in a pan of boiling water for 4 minutes. Drain and set to one side.

Step 3

Whilst the beans and pasta are cooking, heat the oil in a pan and fry the leek, garlic and courgette for about 10 minutes on low to medium heat until the vegetables are softened.

Step 4

Drain the pasta, reserving about 75ml of the cooking water. Set aside.

Step 5

Add the green beans and edamame beans to the vegetables and cook for 3-4 minutes until heated through.

Step 6

Stir in the creme fraiche, pesto and the reserved cooking water.

Step 7

Add the herbs, lemon zest and juice and a good grind of black pepper. Stir and add to the reserved pasta.

Step 8

Serve, sprinkled with freshly grated parmesan.