Ingredients

Method

• 2 T olive oil
• 3 cloves garlic, smashed
• 1 x 400 g can cannellini beans
• 6 sage leaves
• sea salt and freshly ground black pepper, to taste
• 1 red chilli, finely chopped
• 70 g Grana Padano, finely grated
• 400 g orecchiette, cooked al dente (reserve 5 T cooking water)

Method

Ingredients

1. Heat the olive oil in a frying pan. Stir in the garlic. Add the beans, their brine and sage and cook for 5 minutes.

2. Add the chilli, cheese and pasta water. Season, then toss in the cooked pasta and serve.

Find more beans recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Emma Nkunzana