Bean and leek risoni
This vegetarian pasta dish makes a fantastic quick dinner and is also great for the lunchbox.
Ingredients
Bean and leek risoni
- 375 g (12 ounces) risoni pasta
- 2 tbsp olive oil
- 1 medium leek (350g), sliced thinly
- 1 clove garlic, crushed
- 1/2 cup (125ml) dry white wine
- 400 g (12½ ounces) canned borlotti beans, rinsed, drained
- 400 g (12½ ounces) canned butter beans, rinsed, drained
- 1 cup (250ml) vegetable stock
- 300 g (9½ ounces) fresh green beans, chopped coarsely
- 1 tbsp finely grated lemon rind
- 1/4 cup (60ml) lemon juice
- 1/2 cup torn fresh flat-leaf parsley
- 1/3 cup (25g) finely grated parmesan
Steps
Bean and leek risoni
- Cook risoni in a large saucepan of boiling water until tender; drain.
- Meanwhile, heat oil in a deep large saucepan over medium heat; cook leek and garlic, stirring, 5 minutes or until leek is softened. Increase heat to high, add wine; cook, stirring, until liquid is almost evaporated.
- Add canned beans and stock to pan; bring to the boil. Add green beans, reduce heat; simmer, stirring occasionally, 3 minutes or until just tender. Stir in risoni until heated through. Stir in rind, juice, parsley and parmesan. Season to taste. Sprinkle with a little extra parmesan, if you like.