Roasted broccoli pasta salad
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- 100g broccoli florets, cut into bite-sized pieces
- 4 cherry tomatoes, halved
- 1 tbsp olive oil
- 75g pasta, such as farfalle
- 220g can Napolina Cannellini Beans, rinsed
- 50g ready-washed baby spinach
- 1 tsp white wine vinegar
- 1 tsp wholegrain mustard
- 15g Parmesan, grated
Pre-heat the oven to 180C/160C Fan/Gas 4. Put the broccoli florets, tomatoes and 1 tsp of the olive oil in a roasting tin and toss well.
Roast in the oven for 10 minutes, or until the broccoli is just starting to turn crisp at the 'flowery' end, and the tomatoes are slightly softened.
Meanwhile, bring a large pan of water to the boil. Add the pasta, stir once, then return to the boil and cook according to the pack instructions. Drain well.
In a large bowl, mix the pasta with the cannellini beans. Stir the spinach leaves through while the pasta is still warm - the heat will wilt them a little without getting overcooked. Set aside.
Make a dressing by whisking together the remaining olive oil with the white wine vinegar and mustard. Stir the roasted veg through the pasta and add the dressing. To serve, sprinkle over the grated Parmesan.