Pasta with Thick Beans, Spinach, and Pesto

Ingredients

• 450 g whole wheat fusilli
• 250 g broad beans (without pods)
• 150 g fresh spinach leaves
• 2 tbsp butter
• 30 ml olive oil
• 1 handful flat-leaf parsley
• 2 tbsp green pesto
• Pepper

Instructions

1. 1.

   Cook the fusilli according to package instructions in plenty of boiling salted water, drain and set aside. Boil the broad beans in lightly salted water for 5 minutes, then shock them in ice water. Press the drained beans between thumb and forefinger until the outer skin bursts and can be removed. Wash the spinach leaves. Heat butter and olive oil in a large pan. Add the spinach while it is still slightly wet and stir until it wilts. Add the beans and pasta, warming everything together with stirring. Remove the pan from heat and mix in the pesto with the contents of the pan. Season with salt and pepper. Serve on deep plates and garnish with flat-leaf parsley.