Cannellini Bean and Farfalle Pasta

1. Add the olive oil, onion and courgettes to a large, heated pan and allow to cook for a minute. Add the mushrooms and stir together the ingredients. Once stirred, allow to cook for a further two minutes. Add the cannellini beans and pesto and mix together. 2. Crumble a stock cube into the pan, add the pasta and give all the ingredients a good stir. 3. Add enough water to just cover the dry ingredients and allow to simmer for 6-7 minutes, stirring occasionally. The liquid will thicken to a sauce as the pasta cooks. 4. Split into four equal portions and serve.