A Greek-inspired pasta dish with white beans, walnuts, kalamata olives, cherry tomatoes and spinach, topped with crumbled feta cheese.

6 oz (180g) penne pasta

¾ cup canned cannellini beans—rinsed and drained

2 cups firmly-packed fresh spinach—roughly chopped

1½ cups cherry tomatoes—halved

3 tablespoons extra virgin olive oil

1½ tablespoons lemon juice

1 clove garlic—minced

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 tablespoon finely chopped fresh parsley

1/3 cup roughly chopped walnuts (raw or toasted)

8 kalamata olives—pitted and halved

2½ oz (75g) feta cheese—crumbled

COOK the pasta in a large pot of boiling salted water according to package directions, adding the white beans, spinach and tomatoes in the final 2 minutes of cooking. WHILE the pasta cooks, mix together the olive oil, lemon juice, garlic, salt, pepper and parsley in a small bowl. DRAIN the pasta, beans and vegetables, reserving 2 tablespoons of the pasta cooking water in bottom of the pot. RETURN the pasta, beans and vegetables to the pot with the dressing and toss gently to mix well. ADD the walnuts and olives and toss together until combined. SERVE with the crumbled feta on top.

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