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
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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.
- Category: Lunch