Pasta with spinach, white beans and prosciutto

This simple but satisfying dish makes a nice lunch or supper in autumn or winter. Any short pasta shapes such as fusilli or penne work in this recipe.

If you are in a hurry, use cooked white beans either from a jar or frozen white beans. The animal protein from prosciutto compliments the vegetable protein from beans.

For a colourful presentation, serve the dish in dark bowls.

2 servings

2 tbsp. olive oil 

1 small onion, chopped

1 clove garlic, minced

About 200- 250 g cooked white beans

2 handfuls of baby spinach

4-5 slices of Prosciutto di Parma

About 8 black olives, sliced

Freshly ground black pepper

Whole wheat fusilli for 2 servings

Warm the olive oil over medium heat in a large sauté pan. Cook the onion and garlic for about 10 minutes until soft but not browned. Add the white beans to the pan. If using beans from a jar, rinse them under running water and drain before adding. 

Cut the prosciutto into smaller pieces and add to the pan. Add the spinach and sliced olives. Grind over some black pepper.

Meanwhile cook the pasta according to the advice on the package. Drain, add to the pan and mix. Divide the dish into the bowls.