PESTO PASTA and BEAN SALAD with GARLIC BREAD Recipe

Name: PESTO PASTA and BEAN SALAD with GARLIC BREAD
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 grams of homemade spinach paghetti; 2 small potatoes, peeled & diced; 1/2 bunch basil, chopped; 1 avocado, cut into quarters; 1 clove garlic, crushed with knife; 1/4 cup olive oil + extra (if needed); 250 grams cherry tomatoes, cut into quarters; 1 handful of rocket leaves, torn; 1/2 red onion, sliced; 1/4 bunch coriander, chopped; 200 grams cannellini beans; 1/2 tsp agave syrup; 1 tbsp red wine vinegar; 1/2 tsp sesame oil; 1 herb & garlic butter (refer to recipes) sliced into rounds; 1 baguette, cut 5-10cm (vegan bread)

Servings: persons

400 grams of homemade spinach paghetti
2 small potatoes, peeled & diced
1/2 bunch basil, chopped
1 avocado, cut into quarters
1 clove garlic, crushed with knife
1/4 cup olive oil + extra (if needed)
250 grams cherry tomatoes, cut into quarters
1 handful of rocket leaves, torn
1/2 red onion, sliced
1/4 bunch coriander, chopped
200 grams cannellini beans
1/2 tsp agave syrup
1 tbsp red wine vinegar
1/2 tsp sesame oil
1 herb & garlic butter (refer to recipes) sliced into rounds
1 baguette, cut 5-10cm (vegan bread)

1
Bring a pot of salted water to the boil.
2
Add the potatoes, cook for 5 minutes.
3
Stir, add the spaghetti.
4
Cook for 8 mintues, until tender.
5
In a food processor, add the basil, avocado, garlic and olive oil.
6
Blitz until smooth.
7
Add extra oil if to thick.
8
Season.
9
Grill on medium.
10
Place a garlic & herb butter round onto each peice of baguette.
11
Grill until butter melts & bread becomes crispy.
12
Once cooked, remove spaghetti, drain, return to pot.
13
Pour over the pesto, stir and place in a serving dish.
14
Meanwhile, rince the cannellini beans under running water in a strainer.
15
Put in a serving bowl, toss through the rest of the salad ingredients.
16
In a small bowl, add dressing ingredients, mix and season to taste.
17
Gently toss dressing and salad.
18
Remove garlic bread from grill.
19
Serve immediately.
20
Note: the potatoes are ment to go mushy in with the pasta, it helps the pesto stick to the spaghetti.

448

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 400 grams of homemade spinach paghetti, 2 small potatoes, peeled & diced, 1/2 bunch basil, chopped, 1 avocado, cut into quarters, and more.

Yes, PESTO PASTA and BEAN SALAD with GARLIC BREAD falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

PESTO PASTA and BEAN SALAD with GARLIC BREAD

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions