Pasta and White Beans with Broccoli Pesto
Cannellini beans are a high-fiber, low-calorie way to add protein to pasta dishes.
Yields:
4
Prep Time:
0
hours
15
mins
Total Time:
0
hours
25
mins
Ingredients
Coarse salt
ground pepper
1
bunch broccoli
10
oz.
short pasta, such as fusilli
5
tsp.
extra-virgin olive oil
1/2
oz.
Parmesan
1
tsp.
finely grated lemon zest
1
tbsp.
lemon juice
1/2
c.
packed fresh parsley leaves
1/2
clove garlic
Directions
- In a large pot of boiling salted water, cook broccoli until tender and bright green, about 4 minutes. With a slotted spoon, transfer broccoli to a food processor. Return water to a boil and cook pasta according to package instructions. Reserve 2 cups pasta water; drain pasta and return to pot.
- To food processor, add oil, Parmesan, lemon zest and juice, parsley, and garlic. Purée until smooth, about 2 minutes, scraping down side as needed. Transfer pesto to pot with pasta. Stir to coat, adding enough reserved pasta water to make a creamy sauce. Stir in beans and heat over medium until warmed through. Season with salt and pepper. To serve, sprinkle with Parmesan, if desired.
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