Tired of the same pasta with red sauce, this healthy summer pasta recipe is as nutritious as it is tasty. Also ideal for those of you who are vegeterians.

Serves 5 
Preparation and Cooking time: Approx 30 minutes

Lamb Brand Red Kidney Beans 200g

Che’ Pasta Penne Rigate 500g

Garlic 3 cloves

Parsley ½ cup, chopped

Olive Oil 4 tbsp

Red Chilli pinch, optional

Soak the red kidney beans for a minimum of 5 hours or overnight, changing the water from time to time. Rinse, add to small pot, cover with water and cook over a medium heat until beans are soft. In a pan fry the garlic and parsley with a little bit of olive oil, add the optional chilli and fry until garlic takes a golden shade, it’s important you don’t overcook the garlic.

Add the cooked beans together with a little cooking water from the same pot and cook for about 15 to 20 minutes. In the meantime in another pan cook the pasta according to packet insructions, drain the pasta; however keep some of the cooking water. Put the pasta back in the same pan and add the beans mixture. If the mixture turns out dry add some of the pasta water you kept. Mix well and serve with a drizzle of your favourite cheese.