Take your pasta salad up a notch and make it super summery with the classic flavours of minestrone soup. With hearty cannellini beans, baby tomatoes, conchiglie pasta and a hint of zesty lemon, this light main, which can be ready in 20 minutes, is ideal for busy weekdays.
- Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions, reserving a couple of tablespoons of the cooking water.
- Meanwhile, in a large frying pan, heat the olive oil and butter and fry the courgette, carrot, shallot and garlic until slightly softened.
- Add the cannellini beans and toss through, then add in the pasta and cherry tomatoes. Mix well through the oil with a little seasoning and the pasta water. To serve, divide the pasta into four bowls and scatter with the basil leaves, grated cheese and an squeeze of lemon.
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