Tuscan White Bean Linguine

Looking for a great meal on a busy weeknight? This Tuscan White Bean Linguine has everything you’ve been craving after a long day: protein, vegetables and carbohydrates!Even when you’re in a rush, you still have time to treat your body well!
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 4 servings

Ingredients

• 12 g / 2 tsp salt
• 1 bunch rapini (about 454g / 1 lb), washed and tough ends trimmed
• 42 g / 3 tbsp Crystal margarine, divided
• 105 g / 3/4 cup diced red onion
• 15 g / 3 large cloves garlic, finely chopped
• 2 g / 2 tsp chopped fresh rosemary
• 2 g / 1/2 tsp red chili flakes
• 400 g / 2 cups cherry tomatoes
• 1 can / 19 oz white beans, drained and rinsed
• 100 g / 2/3 cup whole green olives
• 80 ml / 1/4 cup vegetable stock
• 340 g / 12 oz dried linguine
• parmesan cheese and freshly ground pepper to garnish (optional)

Directions

1. Fill a large pot with about 4 litres (16 cups) of cold water. Add salt and bring to a boil over high heat.
2. Meanwhile, separate the rapini leaves from the stems. Chop the stems and leaves into roughly 1 inch (2.5 centimetre) pieces.
3. Have a large bowl of ice water ready. Add the rapini to the boiling water and cook for 1 minute. Remove from water, using a sieve or large slotted spoon (hot water may be saved to cook pasta), and transfer to the ice bath. Once cooled, drain well and set aside.



4. Fill the pot back up to 4 litres (16 cups) of water and bring back to a boil.
5. Melt 2 tablespoons (28 grams) of Crystal margarine in a large skillet over medium heat. Add the onion, garlic, rosemary and chili flakes and sautée for 3 minutes. Add the cherry tomatoes and sautée, stirring occasionally, about 5 minutes. Reduce heat to medium-low and add the beans, olives and stock. Simmer for 8 minutes. Add the drained rapini and simmer 3 minutes.





6. While the sauce is simmering, cook the pasta until al dente according to package directions.
7. Drain the pasta, reserving 1/2 cup (120 millilitres) of the pasta water. Add the pasta, pasta water and remaining tablespoon (14 grams) of Crystal margarine the skillet. Toss pasta with the sauce and simmer 1 minute. Serve immediately garnished with freshly ground pepper and parmesan cheese.