Watercress & Butter Bean Pasta
150g of wholewheat penne
100g bag of watercress
100g of Essential Waitrose Italian ricotta
200g can of Essential Waitrose butter beans, drained and rinsed
50ml of Essential Waitrose semi-skimmed milk
25g of toasted pine nuts
Cook the pasta in boiling water for 11-13 minutes until tender. Drain and return to the pan.
Meanwhile, place the watercress, ricotta, butter beans and milk in a food processor and blitz until a coarse paste is formed.
Season well and stir into the pasta, along with the pine nuts, and heat through.
DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at email@example.com.