Servings:

4 good helpings

Level of difficulty:

Easy

Ingredients

1 tin Cannelllini beans drained
300 grm button mushrooms chopped
500 gr farfalle pasta (wholemeal if pos) partly cooked.
1 tablspn olive oil
1 tablspn green pesto
1 finely chopped red onion
2 finely chopped courgettes
1 vegetable stock cube
water to cover

Method

1.Add the oil, onion and courgettes to a large heated pan and cook for a minute.
2. Add the mushrooms and stir together and cook for a further two minutes.
3. Add the beans and pesto and mix together.
4. Crumble the cube into the pan and the semi booked pasta and give it all a big stir.
5. Add enough water to just cover the mixture and simmer for about ten minutes. stirring occasionally.
6. The liquid will thicken to a sauce as the pasta cooks.
7. Serve.