The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Spiced pesto, butter bean & aubergine pasta salad
Spiced pesto, butter bean & aubergine pasta salad
Ready in 20
1/3 daily fibre
New
9 plants
Low sat fat
Serving size
Ingredients
- 80g mixed salad leaves
- 2 roasted red pepper (Red Peppers, Water, Salt, Acidity Regulator (Citric Acid))
- 8 tbsp baba ganoush (Aubergine, Water, Rapeseed Oil, Sunflower Seed, Fine Sea Salt, Ground Coriander, Ground Cumin, Parsley, Lemon Juice Concentrate)
- 1 unwaxed lemon
- 1 pomegranate
- 4 tbsp green verbena harissa (Mustard)
- 250g brown rice penne (Eggs)
- 480g butter beans (drained) (Dried Butter beans rehydrated, Water, Salt, Antioxidant: ascorbic acid)
- 1 tbsp tahini (Sesame)
- 40g walnuts (Nuts)
- 1 tsp cumin seeds
Nutritional Information
Calories: 658
Protein: 19g
Carbs: 80g
Fat: 34g
Spiced pesto, butter bean & aubergine pasta salad
Spiced pesto, butter bean & aubergine pasta salad
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Cooking Instructions
- Cut the pomegranate in half and remove the seeds. Thinly slice the roasted pepper. Roughly chop the walnuts
- In a small bowl, mix together the aubergine mezze with the tahini, 1 tbsp olive oil and a squeeze of lemon juice.
- Heat a large saucepan filled with salted boiling water on a high heat. Add the penne and boil for 7-8 mins, until cooked, then drain. Place back in the pan and stir through the aubergine sauce and roasted red pepper strips. Season with sea salt and black pepper, to taste.
- Drain the butter beans. Heat a frying pan with 1 tbsp oil on a medium heat, add the cumin seeds and cook for a minute, then add the butter beans. Coat the beans in half of the verbena harissa and set aside.
- Place the rocket on a large serving platter and top with the aubergine pasta salad, verbena harissa butter beans, pomegranate seeds and walnuts. Drizzle over the remaining verbena harissa and squeeze over the remaining juice from the lemon.
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