Why You’ll Love White Beans and Pasta with Rosemary Pesto

1. Balanced and Nutritious:
   • The combination of pasta and cannellini beans provides a great balance of protein, fiber, and carbohydrates. This makes it a filling yet light option, perfect for those who enjoy wholesome meals that don’t compromise on flavor.
2. Rich in Flavor:
   • The rosemary-arugula pesto is the star of the dish, offering a bold and fresh flavor profile. The peppery arugula balances the woodsy rosemary, while the olive oil and Parmesan (or a vegan alternative) tie it all together.
3. Simple and Quick:
   • Despite its sophisticated flavors, this dish is incredibly easy to make. In less than 30 minutes, you can create a meal that feels gourmet without requiring a long list of hard-to-find ingredients.
4. Customizable:
   • You can easily adapt this recipe to suit your preferences or dietary restrictions. Swap out the orecchiette for gluten-free pasta, or use kale instead of arugula for a slightly different pesto base.
5. Great for Meal Prep:
   • The components of this dish store well, making it perfect for meal prepping. The pasta and beans can be refrigerated separately from the pesto, ensuring they retain their flavors and textures for reheating.

These qualities make White Beans and Pasta with Rosemary Pesto a recipe you’ll want to revisit time and time again.

Key Ingredients and Their Benefits

1. Cannellini Beans:
   • Cannellini beans add creaminess and body to the dish, while also being an excellent source of plant-based protein and fiber. They’re mild in flavor, allowing the pesto and tomato paste to shine.
2. Orecchiette Pasta:
   • This “little ears” pasta is perfect for capturing the sauce and beans, ensuring every bite is flavorful. However, feel free to substitute with any short pasta like penne or fusilli.
3. Rosemary-Arugula Pesto:
   • Traditional pesto gets an upgrade with the addition of rosemary, adding a fragrant, earthy quality that complements the peppery arugula. This pesto is packed with vitamins, antioxidants, and healthy fats from olive oil.
4. Tomato Paste:
   • Adding depth and richness to the sauce, tomato paste brings an umami element that balances the dish beautifully.
5. Red Pepper Flakes:
   • A pinch of red pepper flakes adds subtle heat, enhancing the overall flavor without overpowering it.

These ingredients work in harmony to create a dish that’s as nutritious as it is delicious.

Customizing White Beans and Pasta with Rosemary Pesto

One of the best aspects of this recipe is its adaptability. Here are some ideas to make it your own:

1. Protein Options:
   • Add grilled chicken, shrimp, or even sautéed tofu for an extra boost of protein.
   • Keep it vegetarian by adding roasted chickpeas or extra beans.
2. Pasta Variations:
   • Substitute orecchiette with gluten-free pasta, whole-wheat pasta, or even zucchini noodles for a lower-carb option.
   • Try gnocchi for a heartier variation.
3. Pesto Substitutions:
   • If arugula isn’t your favorite, use baby spinach, kale, or parsley for the pesto base.
   • Replace rosemary with thyme or sage for a different herbaceous twist.
4. Add Vegetables:
   • Incorporate roasted vegetables like cherry tomatoes, zucchini, or bell peppers for added texture and flavor.
   • Stir in sautéed mushrooms or asparagus for a seasonal touch.
5. Make It Creamy:
   • Add a splash of heavy cream, coconut milk, or cashew cream to the sauce for a luxurious, creamy finish.

These variations ensure that White Beans and Pasta with Rosemary Pesto remains a versatile and adaptable dish.

Pairing Ideas for the Perfect Meal

While this dish is satisfying on its own, pairing it with complementary sides or drinks can elevate your dining experience. Here are some suggestions:

1. Side Dishes:
   • A simple green salad with a tangy vinaigrette adds freshness and balances the richness of the pesto.
   • Serve with crusty bread or garlic bread for a classic pairing.
   • Roasted vegetables like Brussels sprouts or cauliflower make a delicious and hearty side.
2. Drinks:
   • Pair this dish with a crisp white wine like Sauvignon Blanc or Pinot Grigio to enhance the herbaceous notes of the pesto.
   • For non-alcoholic options, sparkling water with a twist of lemon or lime is a refreshing choice.
3. Desserts:
   • Finish the meal with a light dessert like lemon sorbet or a fruit tart to complement the bright flavors of the dish.

These pairings ensure a well-rounded and memorable meal.

Tips for Success

To make the most of this recipe, keep these tips in mind:

1. Use Fresh Ingredients:
   • Fresh herbs and high-quality olive oil make a significant difference in the flavor of the pesto.
2. Reserve Pasta Water:
   • The starchy pasta water helps create a silky sauce that clings to the pasta.
3. Don’t Overcook the Pasta:
   • Cook the pasta just until al dente, as it will continue to cook slightly when combined with the sauce.
4. Prepare the Pesto in Advance:
   • Make the pesto ahead of time and store it in the refrigerator for up to 3 days or freeze for longer storage.
5. Season Gradually:
   • Adjust salt, pepper, and red pepper flakes as you go to achieve the perfect balance of flavors.

Following these tips will ensure your White Beans and Pasta with Rosemary Pesto turns out perfect every time.

Conclusion: A Dish Worth Sharing

White Beans and Pasta with Rosemary Pesto is more than just a meal—it’s an experience. With its creamy texture, bold flavors, and simple preparation, this dish strikes the perfect balance between comfort food and gourmet cuisine. It’s an excellent choice for anyone looking to enjoy a hearty vegetarian meal that doesn’t skimp on flavor or nutrition.

White Beans and Pasta with Rosemary Pesto

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: SOPHIA

Print Recipe

Pin Recipe

Description

White Beans and Pasta with Rosemary Pesto is a hearty yet elegant dish that blends tender pasta, creamy cannellini beans, and a bold rosemary-arugula pesto. This vegetarian recipe is easy to prepare, packed with protein and fiber, and bursting with fresh herbaceous flavors. Perfect for weeknight dinners or a cozy lunch, it’s a simple way to elevate your pasta game.

---

Ingredients

Units USM Scale 1x2x3x

Main Ingredients:

• 1 small yellow onion, peeled and roughly chopped
• 2 garlic cloves, peeled
• 1 tablespoon extra virgin olive oil
• 1/8 teaspoon red pepper flakes
• 6 ounces orecchiette pasta
• 1/4 cup tomato paste
• 1 (14-ounce) can cannellini white beans, drained and rinsed
• 1 tablespoon salted butter
• 1/2 cup rosemary arugula pesto

Optional for Serving:

• Crusty bread
• Fresh arugula

Cook Mode Prevent your screen from going dark

---

Instructions

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil. Add the pasta and cook until 1–2 minutes shy of al dente. Reserve 1 cup of pasta water, then drain and set aside.
2. Prepare the Onion-Garlic Mixture:
   • Pulse the onion and garlic in a food processor until finely pureed.
3. Cook the Aromatics:
   • Heat olive oil in a large pan over medium heat. Add the onion-garlic puree and red pepper flakes. Cook, stirring often, for 8–10 minutes until softened and aromatic.
4. Add Tomato Paste and Beans:
   • Stir in the tomato paste and beans. Add half of the reserved pasta water and cook for 2–3 minutes until the mixture thickens slightly.
5. Finish the Pasta:
   • Add the butter and drained pasta to the pan. Pour in enough remaining pasta water to coat the pasta, allowing the sauce to thicken (about 2–3 minutes).
6. Incorporate the Pesto:
   • Stir half of the rosemary arugula pesto into the pasta, reserving the rest for garnish. Adjust seasoning with salt as needed.
7. Serve:
   • Divide into bowls and garnish with the remaining pesto. Optionally, serve with crusty bread and fresh arugula for added texture and flavor.

• Category: Lunch