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🍝 Pasta with Cress and Beans

589 kcal · 30 min · 4 servings

Ingredients

• 2 garlic cloves
• 40 g cress leaves (2 handfuls)
• 50 g macadamia nuts
• 50 g pecorino (1 piece; 30 % fat in dry matter)
• 8 tbsp olive oil
• salt
• pepper
• 300 g whole grain pasta (e. g. trofie, spirelli)
• 400 g green beans (fresh or frozen, thawed)
• chili powder

Instructions

1. 1. Peel the garlic clove and chop it roughly. Wash the cress and shake it dry; set aside a few leaves for garnish. Chop the nuts and grate the Pecorino cheese.
2. 2. Blend the garlic, cress, Pecorino, and 4 tablespoons of oil until fine. Slowly pour in the remaining oil while blending until a creamy pesto forms. Season the pesto with salt and pepper.
3. 3. Cook the pasta according to package instructions in plenty of boiling salted water until al dente. Then drain and let it drip dry. Trim the beans, wash them, and cook them in boiling salted water for 7 minutes. Shock them with cold water, drain, and let them drip dry.
4. 4. Toss the pasta with the beans and the pesto. Season with salt, pepper, and chili powder. Plate the pasta and garnish with the reserved cress leaves.

Nutrition per serving

• kcal: 589
• Protein: 18 g · Fett/Fat: 35 g · Carbs: 52 g