Ingredients
Serves 4 to 6.
Recipe best made just before serving.
Freeze: Not suitable.
.75 litres (7 cups) vegetable stock 500g tri-coloured spiral pasta
1 medium (200g) red pepper, sliced
2 cups firmly packed fresh
basil leaves
1 cup (100g) walnuts
5 cloves garlic, crushed
2 x 310g cans butter beans,
rinsed, drained
1/4 cup (60m1) cream
2/3 cup (80g) grated tasty
cheddar cheese
2/3 cup (50g) grated parmesan cheese
Method
Bring stock to boil in large pan, add pasta and pepper, boil, uncovered, until pasta is just tender; do not drain.
Blend or process basil, nuts and garlic until smooth, stir into pasta mixture with beans and cream. Spoon mixture into shallow ovenproof dish (3.5 litre/ 14 cup capacity).
Sprinkle with combined cheeses, bake, uncovered, in moderate oven about 15 minutes or until browned.