Beans plump up this fragrant pesto pasta for a boost of protein and fibre. Add extra basil and pine nuts and a generous squeeze of lemon to serve and you have a light and bright spring pasta that’s ready in just half-an-hour.
Trim green beans and cut into thirds.
Cook pasta in a saucepan of salted, boiling water for 10–11 minutes. Add green beans and cook for a further 1 minute or until pasta is al dente and beans are just cooked. Drain, reserving 60ml (¼ cup) pasta water and set aside.
Meanwhile, peel and crush garlic. Pick basil leaves from their stems. Halve lemon. Drain cannellini beans.
Heat olive oil in a large frypan over medium heat. Add garlic and pine nuts and cook, stirring, for 1–2 minutes or until golden. Add pesto and stir to combine.
Add pasta, green beans, cannellini beans and half the basil leaves to the pan. Carefully stir to coat well. Add reserved pasta cooking water and cook, stirring, for a further 1 minute or 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.