Description
This easy White Bean Pesto Pasta is a quick and satisfying meal perfect for busy weeknights. Combining gluten-free pasta, creamy cannellini beans, vibrant pesto, and nutrient-packed baby greens, this dish delivers a delightful balance of flavors and textures in just 15 minutes. Topped with optional chili crisp, Parmesan, and a squeeze of lemon juice, it’s a versatile and nutritious pasta recipe everyone will love.
Ingredients
Pasta
- 8 oz. pasta of choice (gluten-free brown rice elbows recommended)
Beans and Sauce
- 1 (15 oz.) can white beans (cannellini beans, drained and rinsed)
- 8 oz. (about 1 cup) pesto sauce
Greens and Seasoning
- 2 to 3 cups baby greens (spinach, kale, or chard)
- Salt & pepper to taste
Garnishes (Optional)
- Chili crisp
- Grated Parmesan or vegan Parmesan
- Lemon juice
Instructions
- Cook the Pasta: Bring a pot of salted water to a boil and cook the pasta according to the package instructions. Reserve about one cup of the pasta cooking liquid before draining. Set the pasta aside once cooked.
- Heat the Beans and Pesto: In a medium sauté pan over medium heat, warm the drained white beans. Stir in the pesto sauce, gradually adding reserved pasta water to thin the pesto to a saucier consistency suitable for coating the pasta evenly.
- Wilt the Greens: Add the baby greens to the pan and cover it with a lid. Let the greens wilt for about one minute, then remove the lid and stir until the pesto is warmed through properly and the greens are soft but still vibrant.
- Combine Pasta and Sauce: Add the cooked pasta to the sauté pan and toss well to combine. If needed, add more pasta water to achieve your preferred sauce consistency. Season with salt and pepper to taste.
- Serve and Garnish: Plate the pasta and garnish with chili crisp for added spice, a sprinkle of Parmesan or vegan Parmesan for richness, and a squeeze of lemon juice if you like a tangy finish. Enjoy immediately!
Notes
- You can use any type of pasta you prefer, but gluten-free brown rice elbows are a great choice for a gluten-free option.
- Adjust the quantity of pesto and pasta water to get the sauce consistency you prefer—more water for a lighter sauce, less for a thicker one.
- The baby greens can be swapped for any tender leafy greens like arugula or Swiss chard.
- Chili crisp adds a spicy crunch but can be omitted for a milder dish.
- For vegan versions, use a plant-based Parmesan or omit cheese altogether.
