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
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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
Instructions
- 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.
- Prepare the Onion-Garlic Mixture:
- Pulse the onion and garlic in a food processor until finely pureed.
- 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.
- 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.
- 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).
- Incorporate the Pesto:
- Stir half of the rosemary arugula pesto into the pasta, reserving the rest for garnish. Adjust seasoning with salt as needed.
- 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