Photo: Anna Pelzer
Pasta butterbean salad
11 ingredients
Serves 2
openrecipes
You have to go a long way to beat a home-made pesto and its flavour is well matched in this dish by the creaminess of the butterbeans. This pesto is made with parsley, so it has a mild flavour, but traditionalists can replace it with basil.
Estimated Nutrition (whole recipe, rough)
493
Calories
20g
Protein
23g
Fat
54g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200g Orecchiette or other pasta shape
- splash of olive oil
- a large bunch of fresh flatleaf parsley
- 1 fresh rosemary sprig
- 1 garlic clove
- 1 red chilli, seeded and roughly chopped
- 6 sunblush tomatoes, roughly chopped
- small block Parmesan cheese, finely grated
- 4 tablespoons extra-virgin olive oil
- 400g can of butterbeans
- salt and freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes