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Member recipe

Pasta butterbean salad

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Serves 2

You have to go a long way to beat a home-made pesto and its flavour is well matched in this dish by the creaminess of the butterbeans. This pesto is made with parsley, so it has a mild flavour, but traditionalists can replace it with basil.

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  • 200g Orecchiette or other pasta shape
  • splash of olive oil
  • a large bunch of fresh flatleaf parsley
  • 1 fresh rosemary sprig
  • 1 garlic clove
  • 1 red chilli, seeded and roughly chopped
  • 6 sunblush tomatoes, roughly chopped
  • small block Parmesan cheese, finely grated
  • 4 tablespoons extra-virgin olive oil
  • 400g can of butterbeans
  • salt and freshly ground black pepper


    1. Cook pasta according to packet instructions. Rinse in cold water, toss in a splash of olive oil and leave to cool.
    2. Place the parsley, rosemary, garlic, chilli and tomatoes in a food processor. Whizz until finely chopped.
    3. Add the parmesan to the food processor with the olive oil and blitz again to form a rough paste. Add salt and pepper, to taste.
    4. Drain the butterbeans and rinse well with cold water. Place in a large bowl with the cooked pasta and the pesto and toss well together. Serve at room temperature.

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