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Creamy Gorgonzola fazzoletti pasta with porcini

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Creamy Gorgonzola fazzoletti pasta with porcini

15 minutes

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Tumbled tomato-and-peach salad

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Artichokes with Parmesan mayonnaise

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Pasta with lemon-and-burnt butter Brussels sprouts and Parmesan shards

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Paprika- and butter bean-stuffed tomatoes

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Paprika- and butter bean-stuffed tomatoes

30 minutes

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Paprika- and butter bean-stuffed tomatoes

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

1 x 400 g butter beans can, drained
½ lemon, juiced
100 g olives, pitted and chopped
2 garlic cloves, chopped
½ t paprika
2 caper berries, chopped
3 T parsley, chopped
Sea salt and freshly ground black pepper, to taste
8 Woolworths slicing tomatoes 8, hollowed
Olive oil, for drizzling
Rocket, for serving

Method

1. Preheat the oven to 180°C.

2. Mix the beans, lemon juice, olives, garlic, paprika, caperberries and parsley and season to taste.

3. Stuff the tomatoes with the bean mixture, place on a baking tray and drizzle with olive oil. Bake for 20–30 minutes, or until tender but still firm. Serve with rocket or panfried pork sausages on the side.

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