pasta and white beans with broccoli pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
coarse salt and ground pepper |
1 bunch(es) broccoli cut into 1-inch pieces (about 4 cups) |
10 ounce(s) short pasta, such as fusilli |
5 teaspoon(s) olive oil |
1/2 ounce(s) parmesan cheese finely grated (1/4 cup) |
1 teaspoon(s) finely grated lemon zest, plus 1 tablespoon lemon juice |
1/2 cup(s) packed fresh parsley leaves |
1/2 small garlic clove |
1 can(s) (15.5 ounces) cannelini beans rinsed and drained |
Directions:
1. 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.
2. To food processor, add oil, Parmesan, lemon zest and juice, parsley and garlic. Puree 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 Paremesan, if desired.
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