The Green Batch Cook Book by Sam Gates

Author:Sam Gates
Language: eng
Format: epub
Publisher: Little Brown, Book Group

Cannellini bean, sage and crispy tomato pasta

This is a quick, creamy and satisfyingly clingy sauce that can be thrown together while you’re waiting for your pasta to cook. Sage and crispy sun-dried tomato shreds add sweet, citrusy tones and crunchy textures. Save time by making two or three extra batches for the freezer.

FEEDS 4

2 x 400g/14oz tins cannellini beans, drained

16 sun-dried tomatoes in oil

6 tbsp oil from the jar of sun-dried tomatoes

grated zest and juice of 1 lemon

4 shallots, halved and thinly sliced

2 garlic cloves, finely chopped

8 sage leaves, thinly sliced

400g/14oz dried spaghetti

4 tbsp chopped flat-leaf parsley

50g/1¾oz mature cheddar or vegan alternative, finely grated

salt and black pepper

1 Place the drained beans into the bowl of a food processor and add 8 of the sun-dried tomatoes and 3 tablespoons of the oil. Add 2 tablespoons of lemon juice and 2 table-spoons of water and blitz to a purée, then scrape out into a bowl.

2 Heat 2 tablespoons of the sun-dried tomato oil in a frying pan over a medium heat, add the shallots, garlic and sage and cook for 8–10 minutes until softened and lightly golden.

3 Spoon the shallot mixture into the bean purée. Taste and add more lemon juice if needed. Season generously with salt and pepper and keep warm.

4 Thinly slice the remaining sun-dried tomatoes. Add the last tablespoon of oil to the frying pan and fry the sliced tomatoes over a high heat until crispy. Set aside.

5 Bring a large pan of salted water to the boil and cook the spaghetti according to the packet instructions. Before draining, remove 200ml/7fl oz of the pasta cooking water and add it to the sauce.

6 Drain the pasta and toss with the sauce.

7 Scatter the lemon zest, crispy sun-dried tomatoes, chopped parsley and cheddar (or vegan alternative) over the pasta and serve immediately.

The sauce will keep in the fridge for up to 2 days, or in an airtight container in the freezer for up to 2 months. Cool completely before chilling or freezing. To reheat, add 2–4 tablespoons of water to loosen the sauce and warm slowly until piping hot.

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