• 130 g Cream of white kidney beans, peppers and curry
• 320 g fusilli pasta
• 1 garlic clove
• 1 chili pepper
• Fresh basil
• Salt and pepper to taste
• Extra virgin olive oil to taste
Bring abundant salted water to the boil and add the fusilli.
Heat the oil with the crushed garlic clove and the chili pepper if you like, in a pan. Once hot add the cream of white kidney beans, pepper, curry and heat gently.
Drain the pasta, save a couple of ladlefuls of cooking water. Add the pasta to the pan with the cream, remove the garlic and stir to thoroughly coat the pasta in the sauce. If a little dry, add some of the cooking water you left to one side. Garnish with a sprinkling of grated parmesan cheese and serve.