Pasta with Nasturtium and Beans

Ingredients

• 2 cloves garlic
• 40 g nasturtium leaves (about 2 handfuls)
• 50 g macadamia nuts
• 50 g pecorino cheese (1 piece; 30% fat in the rind)
• 8 tbsp olive oil
• Salt
• Pepper
• 300 g whole wheat pasta (e.g., Trofi, Spirelli)
• 400 g green beans (fresh or frozen, thawed)
• chili powder

Instructions

1. 1.

   For the pesto, peel and roughly chop the garlic. Wash and dry the nasturtium; set aside a few leaves for garnish. Chop the nuts. Grate the pecorino.

2. 2.

   Blend the garlic, nasturtium, pecorino, and 4 tbsp of olive oil until smooth, gradually adding the remaining oil until a creamy pesto forms. Season with salt and pepper.

3. 3.

   Cook the pasta according to package instructions in plenty of boiling salted water until al dente. Drain and set aside. Trim and wash the beans, then boil them in salted water for 7 minutes. Shock in cold water, drain, and let dry.

4. 4.

   Combine the pasta, beans, and pesto; season with salt, pepper, and chili powder to taste. Plate and garnish with the reserved nasturtium leaves.