Have you ever tried infused oils before? A couple of weeks ago, I headed to the Olive Grove Festival, near my home town. It’s a yearly festival, where you can try wines, beers and mostly fresh olives, oils and tapenades. It’s a great event and I absolutely love trying the wines, but favourite thing there is the olive oil. So many varieties from different regions and different styles.

It’s the first time I’ve had the infused oils, and, after picking up some garlic infused olive oil, I simply had to use it for this dish with butter beans and fetta.

Now, I’ve never really had butter beans as a feature in a meal before, and it’s certainly not going to be the last time now that I’ve had them like this.

It’s a light fresh dish that is great for a hot and sultry summer night. The basil and mustard add a sharp, but fresh bite to the meal, almost cleansing your palate.

Serve this pasta with a nice white wine!

Serves:

• Dinner for two with a nice rocket salad on the side!

Ingredients:

• 140 grams pasta twists, dry
• 2 tbs garlic infused olive oil
• 60 grams red onion, diced
• 120 grams canned butter beans, drained
• 1 tsp dijon mustard
• bunch basil, torn
• salt
• freshly cracked black pepper
• 40 grams fetta, crumbled
• a little water from the pasta

Instructions:

1. Cook the pasta seperately and cool in cold water. Keep a little of the water for your sauce.
2. Place the onion in the pan on a low heat with a little oil and season.
3. Once the onions have softened and started to caramelise, place the butter beans in and warm through.
4. Mix in the mustard and add the water to reduce the sauce.
5. Pour in the pasta and stir throughly, mixing the mustard sauce through.
6. Tear the basil through, stirring again.
7. Near the end, crumble the fetta through and serve with a garnish of basil on top.

Nutrition per serving of two thin slices:
79 calories, protein 8g, carbohydrate 9g, fat 0.8g, saturated fat 0.2g, fibre 1.3g, salt 0.02 g