Ingredients
- Extra Virgin Olive Oil (EVOO)
- 1 Shallot, diced
- 4 Garlic Cloves, thinly sliced
- 1 Red Chilli, thinly sliced
- 1 Sprig Fresh Rosemary, chopped
- Handful Fresh Basil, chopped (stalks & leaves separate)
- 1 tbsp Tomato Purée
- 1 Pouch Merchant Gourmet Giant Butter Beans
- 750ml Vegetable Stock
- 1 Parmesan Rind + 20g Parmesan, grated
- Black Pepper
- 150g Small Pasta (we used conchigliette)
- Handful Greens, shredded
- Half Lemon, juiced
Instructions
- Heat EVOO in a deep saucepan over a medium heat.
- Soften shallot for 5 minutes.
- Add garlic, red chilli, rosemary and basil stalks. Fry for a few minutes until fragrant.
- Add tomato purée and fry for a minute until it deepens in colour.
- Add Merchant Gourmet Giant Butter Beans, stock, parmesan rind and black pepper. Cover and simmer for 10 minutes.
- Optional - Blitz a ladle of butter beans and stock until smooth and stir back into the stock for extra creaminess.
- Add pasta, cover and simmer until al dente (8-10 minutes).
- Stir in greens, basil leaves, lemon juice and parmesan. Wilt the greens for 2 minutes.
- Taste and adjust seasoning accordingly.
- Ladle into bowls, and finish with a drizzle of EVOO and an extra grating of parmesan.
