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Herb cannellini balls

Name: Herb cannellini balls
Cook time: 30 min
Yield: 4

with fresh tagliatelle and arrabiata sauce

Ready in around 30 mins

RECIPE FACT:

Cannellini beans, also known as white kidney beans, are popular in central and southern Italy.

Nutritional Info:

Energy: 3612kj (864Kcal)
Protein: 26g
Carbohydrate: 116g
Fat: 25g
Contains: Gluten, Milk, Egg, Tree nuts, Sulphites

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Bring a large pot of salted water to boil over a high heat.
1. TO PREPARE THE CANNELLINI BEANS AND VEGETABLES:

Place the cannellini beans into a sieve, rinse under cool running water and drain well. Finely chop the curly parsley discarding the stalks. Peel and finely slice the red onions and slice the roasted capsicum into ½ cm strips.
2. TO MAKE THE HERB CANNELLINI BALLS:

Place the cannellini beans into a bowl and mash roughly. Add 2 Tbsps of arrabiata sauce to the bowl, add the herb seasoning and half the chopped parsley. Season with salt and pepper and mix well to combine. Dampen your hands with water to help stop the mixture from sticking and compact firmly into balls about 2 cm and set aside.
3. TO COOK THE TAGLIATELLE:

Using your hands, gently loosen the strands of fresh tagliatelle. Once the water is boiling, add the tagliatelle to the pot and cook for 2-3 mins or until al dente. Place the baby spinach into the bottom of a colander and drain the tagliatelle over the top of the spinach to wilt. Drizzle with oil and toss to combine.
3. TO COOK THE ARRABBIATA CANNELLINI BALLS:

Place a non-stick frying pan over a medium heat with a generous pour of oil, once hot add the cannellini balls and cook for 4-5 mins turning occasionally to brown all over. Remove from the pan into a bowl, and cover to keep warm. Place the pan back over a medium-high heat with a drizzle of oil. Once hot add the red onion and cook for 3-4 mins. Add the roasted capsicum and cook for 1-2 mins then pour in the arrabiata sauce and cook for a further 1-2 mins.
TO SERVE:

Twist tagliatelle and baby spinach into pasta bowls. Top with herb cannellini balls and spoon over arrabiata sauce. Crumble over the feta and remaining chopped parsley. Mix together to eat.