Crushed Bean Rigatoni

Crushed Bean Rigatoni makes a lovely hot lunch or can be chilled and eaten cold on a warm day.

Serves 4
Per serving 280 kcal/3% fat
Preparation time 20 minutes
Cooking time 30 minutes

Ingredients

200g rigatoni pasta tubes
1 vegetable stock cube
200g frozen baby broad beans
1 tbsp chopped fresh mint
100g extra light soft cheese with chives
2 tbsp 2% fat Greek yogurt
1 tbsp chopped fresh parsley
2 tsp capers

Method

1. Cook the pasta in a pan of boiling water containing the stock cube. Drain when cooked.
2. Meanwhile, in a separate saucepan, boil the beans until soft. Drain and mash with a potato masher.
3. Add the remaining ingredients to the mashed beans and mix well.
4. Spoon the drained pasta onto warm serving plates and top with the bean mixture.
5. For a special treat, sprinkle with a little grated parmesan cheese and serve with a large salad.

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Recipe © Rosemary Conley Enterprises