Cannellini Bean and Farfalle Pasta

Serves 4

1 ¼  syns on Green

Ingredients:-

410g Can of Cannellini Beans, drained

290g Can of sliced Button Mushrooms, drained

500g Farfalle Pasta

1 Finely chopped Red Onion

2 Finely Chopped Courgettes

1 Chicken/Veg Stock Cube (1 syn)

1 tbsp Green Pesto (4 syns)

Fry Light

Water

Method:-

Fry the onions and courgette in fry light for a couple of minutes. Add the mushrooms and stir and cook for a further 2 minutes.

Add the cannellini beans and pesto and mix.

Crumble the stock cube into a pan, add the pasta and stir. Add enough water to cover the dry ingredients and simmer for 6-7 minutes stirring occasionally - the liquid will thicken as the pasta cooks.