Lemon Herb White Bean Rigatoni

Ingredients

• 400 g white beans, drained
• 250 g rigatoni
• 15 ml olive oil
• 150 g cucumber, diced
• 150 g tomatoes, diced
• 30 ml olive oil and 15 ml lemon juice and 60 ml pasta water
• 15 ml chopped parsley and 15 ml chopped dill
• salt
• black pepper

Method

1. Step 1

   Bring a large pot of salted water to a boil and cook 250 g rigatoni until just tender.

2. Step 2

   Heat 15 ml olive oil in a large skillet over medium heat and cook 150 g cucumber, diced for 2 to 3 minutes.

3. Step 3

   Add 400 g white beans, drained and 150 g tomatoes, diced and cook them for 3 minutes until hot and tender.

4. Step 4

   Stir in 30 ml olive oil and 15 ml lemon juice and 60 ml pasta water and let it simmer for 2 minutes.

5. Step 5

   Drain the pasta and add it to the skillet.

6. Step 6

   Toss everything together until the sauce coats the pasta evenly.

7. Step 7

   Finish the pasta with 15 ml chopped parsley and 15 ml chopped dill and serve it hot.