Ingredients
- Discovery by Spinneys British Red Cherry Tomatoes on the Vine 300g
- Garlic cloves 3, lightly crushed
- Spinneysfood Rosemary sprigs 4 leaves, picked
- Spinneysfood Mediterranean Extra Virgin Olive Oil 3 tbsp, plus extra to finish
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper, freshly ground To taste
- Discovery by Spinneys Fusilloni 300g
- Spinneysfood Cannellini beans 1 x 400g tin, drained and rinsed
- Pitted green olives 60g, quartered
- Green tapenade 120g
- Spinneysfood Rocket 50g
- Spinneysfood Parmigiano Reggiano 30g, shaved
Nutrition (Per serving)
- Calories 485
- Fat 16g
- Saturates 3g
- Protein 11g
- Carbs 80g
- Sugars 11g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Fusilloni Tuscan white bean salad with olives and blistered tomatoes
Italian 15 Mins Prep · 25 Mins Cook
- Preheat the oven to 200°C, gas mark 6. Place the cherry tomatoes, garlic and rosemary in a roasting tray, drizzle with the olive oil and season with salt and pepper. Roast for 20-25 minutes until the tomatoes are blistered.
- While the tomatoes roast, cook the fusilloni in a large pan of well-salted boiling water for 7 minutes until al dente.
- Remove the tray from the oven and add straight into a bowl with the warm pasta, along with all the pan juices. Stir in the cannellini beans, olives, tapenade and olive oil until well coated.
- Just before serving, toss the salad with the rocket and Parmigiano Reggiano then pile onto a platter with and finish with a final drizzle of olive oil. Serve immediately.