Quick cook, quick carb: this is an excellent way to update pesto pasta, with sharp feta and lemon alongside the fresh basil pesto and cream cheese sauce. Cannellini beans and kale add texture, and they’re good for you, too, making this a winning dish all around. You can easily substitute the kale for swiss chard or spinach, if that’s what you have in the fridge, while haricot beans work well, too – use fresh pesto from the supermarket chiller counter to lift the flavour.
