CookEat Recipe
Cannellini and Leek Pasta
Leek, parsnip and onion soften with Dijon mustard before cooked cannellini beans, pasta and brown rice are folded through. Chives finish the dish.
Method
Steps
Step 1
Use 80 g cooked, drained cannellini beans. Weigh the rice and pasta dry. Cook the rice in 1500 ml boiling water for its package time and drain. Cook the pasta separately in 1500 ml boiling water for its package time; reserve 200 ml water and drain.
Step 2
Peel the parsnip and cut into 1 cm cubes. Slice and rinse the leek thoroughly; chop the onion and chives.
Step 3
Heat the olive oil in a large lidded pan over medium heat. Soften the onion, leek and parsnip for 5 minutes. Add 150 ml reserved pasta water and the mustard. Cover and simmer for 12–15 minutes until the parsnip is tender.
Step 4
Fold in the drained beans, cooked pasta, rice and remaining 50 ml reserved water. Heat for 3–5 minutes and scatter over the chives before serving.
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Cooked 5 times