Fagioli fusilli, sweet leeks, artichokes and bay oil

Quick and easy, filling and tasty with lots of veg and wholemeal pasta. Cannelloni beans are full of protein too. 

Serves 2

13 smart points per serving.

1 clove of garli, peeled and finely sliced

1 carrot, peeled and chopped into 1/2 cm chunks

1 leek, trimmed, washed and cut into 1/2cm chunks 

Olive oil

4 bay leaves

1/2 tin cannellini beans

1/2 tin artichokes (in water). Because these are no points on WW, I used the whole tin, to avoid waste! 

250ml veg stock

120g wholemeal pasta

20g Parmesan cheese, grated

Method

1. Put a smidge of oil in a large pan and add the garlic, stir and after a minute add the leek and carrot and a bay leaf. Add a splash of water, cover, turn down the heat and cook for 15 minutes or until veg soft. 

2. Drain and add the beans, drain and quarter the artichokes and add. Pour in the stock, bring to the boil and simmer for 15 minutes. 

3. Meanwhile cook the pasta in salted water, when it's nearly cooked, add a ladle of the pasta water to the veg pan, then drain and stir in the pasta. Season and leave for a few minute to allow the pasta to soak up the flavours in the liquid. 

4. To make the bay oil. Strip and tear the bay leaves from the stalk, add to a pestal and mortar with a pinch of sea salt, and pound really well until a green mush. Muddle with 75ml oil and decant into a jar for future use. 

5. Serve the pasta/veg, sprinkle with Parmesan and a drizzle of the bay oil.