We love a bean for a good boost of protein and fibre. Why stop at one, though? We're tossing in green and white beans for this fast pesto pasta that hits the table in a halfa. Fresh basil, toasted pine nuts and a generous squeeze of lemon juice makes sure all the flavours get along nicely.
Trim green beans and cut into thirds.
Cook pasta in a saucepan of salted, boiling water for 10 minutes. In the final 1 minute of cooking the pasta, add green beans and cook until pasta is al dente and beans are just cooked. Drain, reserving 60ml (¼ cup) pasta cooking water and set aside. While pasta is cooking, continue with step 3.
Peel and crush garlic. Pick basil leaves from their stems. Cut lemon into wedges. Drain and rinse cannellini beans.
Heat oil in a frypan over medium heat. Add pine nuts and cook for 1–2 minutes or until lightly toasted. Add garlic and pesto and cook, stirring continuously, for 30 seconds or until fragrant.
Add pasta, green beans, cannellini beans, reserved pasta water and ½ the basil leaves to pan and stir to coat until pasta is warmed through.
Divide pasta between bowls and top with remaining basil leaves and parmesan. Toss salad leaves with your favourite dressing. Serve pasta with lemon wedges and salad on the side.