White Beans and Pasta with Rosemary Pesto is a hearty yet elegant dish that combines tender orecchiette pasta, creamy cannellini beans, and a bold rosemary-arugula pesto. Perfect for weeknight dinners or cozy lunches, this vegetarian recipe is packed with protein, fiber, and herbaceous flavors. It’s an ideal meal for those who enjoy wholesome, flavorful dishes.
Ingredients
Main Ingredients:
- 1 small yellow onion, peeled and roughly chopped
- 2 garlic cloves, peeled
- 1 tablespoon extra virgin olive oil
- ⅛ teaspoon red pepper flakes
- 6 ounces orecchiette pasta
- ¼ cup tomato paste
- 1 (14-ounce) can cannellini white beans, drained and rinsed
- 1 tablespoon salted butter
- ½ cup rosemary-arugula pesto
Optional for Serving:
- Crusty bread
- Fresh arugula
Directions
- 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.
Nutrients
Per Serving (1 large portion, out of 2 servings):
- Calories: 722 kcal
- Protein: 16 g
- Carbohydrates: 81 g
- Fat: 37 g
- Fiber: 6 g
- Sugar: 11 g
- Sodium: 893 mg
This creamy and flavorful dish, with its rich rosemary-arugula pesto and satisfying texture, is a delightful addition to any menu. Pair it with crusty bread and a crisp salad for a complete meal!
White Beans and Pasta with Rosemary Pesto: A Wholesome Culinary Delight
White Beans and Pasta with Rosemary Pesto is a sophisticated yet approachable dish that effortlessly combines comfort and refinement. Featuring orecchiette pasta, creamy cannellini beans, and a robust rosemary-arugula pesto, this recipe celebrates the harmony of textures and flavors. It’s a versatile dish suited for weeknight dinners, casual lunches, or even special occasions when you want to impress with a vegetarian offering.
A Nutritious Powerhouse
This recipe is as wholesome as it is delicious. Cannellini beans serve as the foundation, offering a rich source of plant-based protein, fiber, and essential nutrients like iron and magnesium. The pasta provides energy-sustaining carbohydrates, while the rosemary-arugula pesto infuses the dish with an abundance of antioxidants and vitamins, courtesy of the fresh herbs and greens.
Not only is this dish nutritionally balanced, but it is also satiating. The combination of protein, healthy fats, and fiber ensures long-lasting satisfaction, making it an excellent choice for anyone aiming to maintain a healthy diet without sacrificing flavor.
The Charm of Orecchiette Pasta
Orecchiette, a small ear-shaped pasta, is the perfect choice for this recipe. Its shape captures the creamy pesto sauce and soft beans, delivering a bite that is both flavorful and texturally interesting. The unique shape also ensures even distribution of the pesto, allowing every forkful to be a delightful blend of tastes.
The Role of Rosemary-Arugula Pesto
The star of this dish is the rosemary-arugula pesto, which brings an unexpected twist to the classic basil-based version. Rosemary, with its earthy and pine-like notes, pairs beautifully with the peppery freshness of arugula. This combination creates a bold, aromatic pesto that elevates the dish.
Beyond its flavor, this pesto is incredibly versatile. Its boldness makes it an excellent addition to other recipes, such as grilled vegetables, roasted potatoes, or even as a spread for sandwiches.
Balancing Flavors and Textures
One of the hallmarks of White Beans and Pasta with Rosemary Pesto is its masterful balance of flavors and textures:
- Creaminess: The beans and butter contribute to a luxurious, creamy texture that feels indulgent without being heavy.
- Herbaceous Notes: The pesto adds freshness and depth, cutting through the richness of the sauce.
- Mild Heat: A touch of red pepper flakes lends a subtle warmth, enhancing the overall complexity of the dish.
- Sweetness and Umami: Tomato paste rounds out the flavors with its concentrated sweetness and savory profile.
A Versatile Meal
White Beans and Pasta with Rosemary Pesto is a dish that adapts beautifully to various occasions and dietary preferences. While the recipe is vegetarian, it can easily be adjusted to suit vegan diets by omitting the butter or using a plant-based alternative. For those who prefer a heartier meal, adding grilled chicken or shrimp would complement the flavors without overwhelming the dish’s integrity.
Serving Suggestions
This dish shines as a standalone meal but also pairs beautifully with simple accompaniments. A crisp green salad with a light vinaigrette can contrast the richness of the pasta, while a slice of crusty bread provides an additional layer of texture. For a touch of elegance, garnish with freshly shaved Parmesan or toasted pine nuts.
Why You’ll Love This Dish
- Quick and Easy Preparation: Despite its complexity of flavor, this recipe is straightforward and requires minimal cooking time, making it ideal for busy evenings.
- Impressive Yet Approachable: It has a sophisticated flavor profile that will impress guests, but it’s simple enough for everyday cooking.
- Wholesome Ingredients: Packed with plant-based protein, healthy fats, and fresh herbs, it’s a nutritious choice that doesn’t compromise on taste.
A Crowd-Pleasing Favorite
Whether you’re cooking for family, friends, or just yourself, this dish is a guaranteed hit. Its adaptability ensures it appeals to a wide range of palates, while its beautiful presentation makes it a feast for the eyes as well.
Conclusion
White Beans and Pasta with Rosemary Pesto is more than just a meal—it’s an experience. The interplay of creamy cannellini beans, tender orecchiette pasta, and the bold, herbaceous pesto creates a dish that feels both comforting and refined. It’s perfect for those moments when you want something hearty but not heavy, flavorful but not overwhelming.
As you savor each bite, you’ll appreciate the thoughtfulness of its components and the way they harmonize to create a truly memorable dish. Whether you’re a seasoned cook or a kitchen novice, this recipe invites you to explore the art of balancing flavors while keeping it wholesome and nourishing. Make it a staple in your repertoire, and you’ll find yourself coming back to it time and time again.
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White Beans and Pasta with Rosemary Pesto
Description
White Beans and Pasta with Rosemary Pesto is a hearty yet elegant dish that combines tender orecchiette pasta, creamy cannellini beans, and a bold rosemary-arugula pesto. Perfect for weeknight dinners or cozy lunches, this vegetarian recipe is packed with protein, fiber, and herbaceous flavors. It’s an ideal meal for those who enjoy wholesome, flavorful dishes.
Ingredients
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.
- Category: Lunch