CHERRY TOMATO, BUUTER BEAN & SPINACH FARFALLE

Serves 4

Ingredients:

• 1 punnet of cherry tomatoes

• 1 can of butter beans (or cannellini beans), rinsed well

• 2 tablespoons of capers

• 1/2 cup of roasted peppers, sliced roughly

• 2 garlic cloves, skin removed and left whole

• 1/2 bunch of oregano, leaves torn roughly

• 1/2 bunch parsley, roughly chopped

• 1/3 cup of olive oil

• 4 cups of farfalle pasta

• 2 cups of spinach

• Salt & pepper

• Grated grana padano or parmesan to serve

Method:

1. Preheat oven to 170 degrees.

2. In a casserole or oven proof dish add the cherry tomatoes (whole), butter beans, capers, roasted red peppers, whole garlic cloves, oregano, olive oil, salt and pepper. Roast in the oven for 35 – 40 minutes until the tomatoes are soft. If they are colouring too much, just turn your oven down to 160 degrees and keep cooking.

3. Meanwhile, bring a large pot of water to the boil. Cook your pasta until al dente. Keep approx. ½ cup of pasta water for later in the recipe. Drain the pasta and set aside.

4. Remove the dish from the oven and use a fork to crush the ingredients and let out all the juices. Add the cooked pasta to the oven dish and stir through. Add a little of the pasta water if it seems too dry. Add the fresh spinach and parsley to the dish and stir through. Season – be careful not to add too much salt – the capers are naturally salty so you don’t want to overdo it!

5. Serve in bowls and top with parmesan cheese.