Pasta with Almond-Pecan Pesto, Pears and Thick Beans

Ingredients

• 60 g almond kernels
• 60 g pecan nuts
• 2 cloves garlic
• 2 handfuls watercress or parsley (30 g)
• Salt
• Pepper
• 120 ml olive oil
• 240 g thick beans (frozen, thawed)
• 2 pears
• 300 g spelt whole‑grain penne
• 30 g piece of Pecorino cheese (30% fat in the product)

Instructions

1. 1.

   Toast almonds and pecans in a hot pan without oil over medium heat for 3 minutes. Remove from heat and let cool for 5 minutes.

2. 2.

   Meanwhile, peel and finely chop garlic. Wash watercress, set aside half, and combine the other half with nuts, garlic, salt, and pepper in a blender. Add 110 ml olive oil and blend into pesto, then pour into a bowl.

3. 3.

   Cook beans in boiling salted water for 3–4 minutes. Drain, rinse under cold water, let drain, and remove skins. Wash pears, cut into long eighths and core them. Heat remaining oil in a pan. Sauté pears for 4 minutes over medium heat, then set aside.

4. 4.

   Cook pasta according to package instructions in plenty of boiling salted water until al dente. Drain, let dry, and mix with 2/3 of the pesto in the pot.

5. 5.

   Arrange pasta on a large baking sheet or platter. Distribute reserved watercress and beans between the pasta and add pear slices. Shave Pecorino over the top, sprinkle with pepper, and serve immediately.