Prep and Cooking Time: 15 minutes
Serves 4-6

300g Biona farfalle or conchiglie pasta
200g Biona Red Kidney beans -drain & rinse

1 large organic tomato
10 Biona organic sundried tomatoes in oil
2 tbsp Biona organic extra virgin olive oil
2 tbsp Biona organic white wine vinegar
1 garlic clove
Large handful of fresh basil leaves
90g Biona organic fresh goat cheese

Boil the pasta in salted water for 10 minutes or until tender. Cool under a cold tap and drain well.
Put the tomato (chopped) in a food processor with half of the sundried tomatoes, the olive oil, vinegar, garlic and 8 basil leaves. Season. Whiz until smooth. Pour into a salad bowl.
Add the pasta and kidney beans to the dressing. Roughly slice the rest of the sundried tomatoes. Add to the pasta with the remaining basil leaves.

Add the cheese in pieces and toss together.

Bon Appetit!

Windmill products used in this recipe