1
/
of
1
White Bean And Broccoli Farfalle
White Bean And Broccoli Farfalle
Ingredients for One
Ingredients for One
- 200 grams cannellini beans
- 125 grams farfalle
- 70 grams broccoli
- 5 grams basil
- 0.5 cloves garlic
- 1 tomato
- 1 tbsp finely grated parmesan
- 1 onions
- 0.25 cup water
- extra virgin olive oil - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Ingredients for Two
Ingredients for Two
- 400 grams cannellini beans
- 250 grams farfalle
- 140 grams broccoli
- 10 grams basil
- 1 cloves garlic
- 2 tomato
- 2 tbsp finely grated parmesan
- 1 onions
- 0.5 cup water
- extra virgin olive oil - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Ingredients for Three
Ingredients for Three
- 800 grams cannellini beans
- 500 grams farfalle
- 280 grams broccoli
- 20 grams basil
- 2 cloves garlic
- 4 tomato
- 4 tbsp finely grated parmesan
- 1 onions
- 1 cup water
- extra virgin olive oil - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Ingredients for Four
Ingredients for Four
- 1200 grams cannellini beans
- 750 grams farfalle
- 420 grams broccoli
- 30 grams basil
- 3 cloves garlic
- 6 tomato
- 6 tbsp finely grated parmesan
- 2 onions
- 1.5 cup water
- extra virgin olive oil - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Prep:
- pop a pan of salted water on to boil
- wash broccoli
- peel and finely chop onions
- peel and crush garlic
- drain and rinse cannellini beans
- wash and chop tomato
- wash basil and tear leaves
Method:
- Cut small florets from broccoli. Trim and coarsely grate stem.
- Heat oil in a large saucepan over a low heat. Add broccoli stem, onion and garlic. Cook, stirring occasionally, for about 8 minutes, or until tender. Add beans, tomato and water. Bring to boil, then simmer for 5 minutes.
- Meanwhile, boil pasta for 6-8 minutes or until al dente. Add broccoli florets in last 2 minutes of cooking. Drain. Return to stockpot.
- Stir sauce and parmesan into pasta. Season with salt and pepper and scatter with torn basil leaves.
- wash and chop parsley
- cut lemon into wedges
- preheat the oven to 200°C (180°C fan-forced)
- In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
- Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
- On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
- Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
- In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
- Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
