Spinach and white bean pasta

Ingredients

• Pasta (dry)160g
• White beans (drained)240g
• Spinach (raw)200g
• Onions (raw)100g
• Lemon juice (raw)20ml
• Olive oil (raw)15ml
• Salt (dry)3g
• Black pepper (dry)1g
• Recipe water (raw)100ml

Method

1. Boil about 2L processing water per two servings in a suitable pot. Cook 160g pasta according to the packet, then drain into a colander. Use the same emptied pot for the next step.
2. Dice 100g onions, wash 200g spinach. Heat 15ml olive oil in the pot, soften onion for five minutes. Add 240g white beans and 100ml recipe water; heat through for five minutes.
3. Stir in spinach until wilted, add pasta, 20ml lemon juice, 3g salt and 1g black pepper. Toss until hot throughout.
4. Divide into the selected number of servings and eat promptly. Store any unexpected leftovers in shallow containers within two hours (one hour above 32°C); refrigerate at 4°C or below. Reheat leftovers evenly to 74°C using a food thermometer.