LEMON & BEAN LIN­GUINE

cals 617 | fat 30g | pro­tein 22g | carbs 67g | serves 6

Women's Health (UK) - - EAT SMART -

1 tbsp co­conut oil

• 3 tbsp pine nuts or crushed cashews

• 3 gar­lic cloves, minced

• 250g mar­i­nated ar­ti­chokes

• 1 red chilli, sliced

• salt and pep­per

• 450g whole­grain lin­guine

• 2 big hand­fuls of Swiss chard, chopped

• 85g mas­car­pone

• 250g

Brie, cubed

• zest and juice of 1 lemon

• 200g cooked but­ter beans

• 85g fresh basil

• glug of olive oil 1.

Plop the co­conut oil in a large fry­ing pan and place it over a medium-low heat. Add the nuts, gar­lic, ar­ti­chokes and chilli, and sea­son. Fry un­til the ar­ti­chokes start to go gooey (sorry, caramelise). Keep your eyes fixed on those nuts, too (oh, be­have). Blink and they’ll burn.

2. Mean­while, bring a large saucepan of salted wa­ter to the boil. Add the pasta and cook for 10 mins, or un­til al dente. Drain, sav­ing a cup of the cook­ing wa­ter.

3. Re­turn the pasta to the pan over medium heat, then add the Swiss chard, mas­car­pone, Brie, lemon zest and juice, but­ter beans and as much of the pasta wa­ter as you need to keep it moist.

4. Add the ar­ti­choke mix­ture to the pasta, along with the basil, and stir well. Give it a good glug of olive oil and sea­son to taste. As they (should) say, when life gives you lemons, make lin­guine.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.