Today’s recipe is one of those that you read and you shake your head and think “Amanda, that will never go well together. Beans and pasta? You’re crazy.” But bear with me and you’ll see that actually this recipe is just phenomenally tasty.
The leeks slow cook down and with their bit of lemon and olive oil become practically creamy. The crunch from the cannellini beans is wonderful and everything hangs together to be a perfectly balanced, slightly unusual pasta dish.
So without further ado, here’s my Lemon, Leek and Cannellini Bean Pasta
Ingredients:
1 tablespoon of olive oil
3 large leeks, (outer leaves removed and then chopped)
1 teaspoon of balsamic vinegar
3 spring onions, chopped
1/2 teaspoon of chile flakes
1 tablespoon of non-dairy butter
1 tin of cannellini beans
400 g of spaghetti pasta
juice of 2 lemons
chives (if desired)
pepper to taste
Instructions:
Start by slow-cooking your leeks. In a large pan, heat your olive oil and then add in your leeks and balsamic vinegar. Cook until they are cooked through and very silky. Then add in your spring onions and chile flakes and cook for a further 5 minutes.
Rinse and pat your beans dry. In a smaller pan, melt your non-dairy butter and then start to fry your beans.
Once your beans are on, put a large pot of water on to boil and cook your pasta (according to whatever directions your usually use.)
Once your beans are lightly fried and crispy all over, strain your pasta and add it into your pan with your leeks and spring onions. Then add in a drizzle of olive oil and your lemon juice. Toss it altogether and top with your fried cannellini beans, some chopped chives and a sprinkle of pepper.
Would you try this pasta dish out? What’s the most unusual recipe in your repertoire?
If you enjoyed this recipe, you might also like:
Mushroom and Lentil Bolognese
Spaghetti with Lemon, Parmesan and Dijon
Mascarpone Pea Pasta
Baked Tomato Pasta
Lemon-Basil Ricotta Stuffed Shells in Champagne Cream Sauce
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