White Bean Pasta With Rosemary Pesto Recipes
WHITE BEAN PASTA WITH ROSEMARY PESTO RECIPE
Tender beans cozy up with hearty pasta and fragrant pesto in this easy and delicious thirty-minute White Bean Pasta recipe.
Provided by The Wanderlust Kitchen
Categories Main Dish
Time 30m
Number Of Ingredients 10
Steps:
- Set a large pot of water on the stove and bring to a boil.
- Meanwhile, place the onion and garlic in the bowl of a food processor and pulse until pureed.
- Heat the olive oil in a large pan set over medium heat. Add the onion-garlic puree along with the red pepper flakes. Cook, stirring frequently, until the onions have softened and lost their bite; about 8 to 10 minutes.
- Meanwhile, add the pasta to the boiling water and cook 1 or 2 minutes shy of al dente according to package directions (until there is just the slightest bite left in the center).
- When the pasta is nearly done cooking, add the tomato paste and beans to the onion-garlic mixture. Strain the pasta, reserving one cup of cooking water. Add half of the reserved cooking water to the tomato-onion mixture and cook for 2 to 3 minutes, until well-combined and slightly reduced.
- Add the butter and drained almost-al dente pasta to the pan and toss well. Add enough of the remaining half cup pasta cooking water to mostly submerge the pasta. Cook until the pasta is tender and the sauce is very thick, another 2 to 3 minutes.
- Stir half of the pesto into the pasta; taste and add salt as desired. Serve hot, with crusty bread and fresh arugula (optional). Garnish with the remaining pesto.
Nutrition Facts : ServingSize 1 serving, Calories 911 kcal, Carbohydrate 123 g, Protein 36 g, Fat 35 g, SaturatedFat 10 g, Cholesterol 23 mg, Sodium 761 mg, Fiber 31 g, Sugar 8 g, UnsaturatedFat 22 g
PASTA WITH WHITE BEANS, PESTO AND SUN-DRIED TOMATOES
Provided by Catherine Verilli
Categories Bean Pasta Tomato Dinner Fall Potluck Bon Appétit Maryland Vegetarian Peanut Free Soy Free Kosher
Yield Makes 4 Servings
Number Of Ingredients 8
Steps:
- Heat olive oil in heavy medium saucepan over medium heat. Add garlic; sauté 2 minutes. Add tomatoes, wine and pesto; simmer over medium heat until reduced slightly, about 5 minutes. Add cannellini and stir until heated through.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup cooking water.
- Add pasta and cheese to sauce; toss to coat. Mix in enough reserved pasta water, 1/4 cup at a time, to moisten. Season to taste with salt and pepper.
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