for 4 person

Crumble

20 g	butter
50 g	breadcrumbs
1	garlic clove, squeezed
2 pinch	salt

Pasta

350 g	pasta (e.g. penne)
250 g	green beans, cut in half
	salted water, boiling

Sauce

140 g	cream cheese with garlic and herbs
2	organic lemons, grated zest and the juice
200 g	leaf spinach

How it's done

Crumble

Heat the butter in a non-stick frying pan. Add the breadcrumbs and garlic, toast for approx. 4 mins. while stirring, season with salt, allow to cool slightly.

Pasta

Cook the pasta and beans in boiling salted water until al dente. Drain the pasta and beans, retaining approx. 200 ml of the cooking water.

Sauce

In the same pan, combine the cream cheese, lemon zest and lemon juice with the reserved cooking water. Return the spinach, pasta and beans to the pan, heat gently. Plate up the pasta, sprinkle the crumble on top.

Show complete recipe