Pasta with Cannellini-Spinach Pesto Recipe

Name: Pasta with Cannellini-Spinach Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound fresh spinach, large stems discarded and leaves rinsed; 1 1/2 cups cooked cannellini beans, drained and any liquid reserved; 2 large garlic cloves, minced; 1 medium scallion; 3/4 cup packed coarsely chopped fresh basil leaves; 1 tablespoon fresh lemon juice; 1 tablespoon extra-vigin olive oil; Salt and freshly ground pepper; 3/4 pound orecchiette; 1/2 cup crumbled feta cheese (about 3 ounces); 2 tomatoes, chopped

Servings: persons

1/2 pound fresh spinach, large stems discarded and leaves rinsed
1 1/2 cups cooked cannellini beans, drained and any liquid reserved
2 large garlic cloves, minced
1 medium scallion
3/4 cup packed coarsely chopped fresh basil leaves
1 tablespoon fresh lemon juice
1 tablespoon extra-vigin olive oil
Salt and freshly ground pepper
3/4 pound orecchiette
1/2 cup crumbled feta cheese (about 3 ounces)
2 tomatoes, chopped

1
Bring a large pot of salted water to a boil.
2
Meanwhile, heat a large skillet; add the spinach with the water that clings to the leaves and cook over high heat, stirring, until wilted, about 2 minutes.
3
Put the spinach in a colander and press out the excess liquid.
4
Chop the spinach and transfer it to a food processor.
5
Add 1 1/4 cups of the beans, the garlic, scallion, basil, lemon juice, olive, a pinch each of salt and pepper and a few tablespoons of the reserved bean liquid or water.
6
Puree the mixture until smooth.
7
Add the orecchiette to the boiling water and cook until al dente.
8
Drain, leaving enough water to keep the pasta moist, and transfer it to 4 bowls.
9
Top with the pesto, feta, tomatoes and the reserved 1/4 cup of beans.
10
Grind fresh pepper over the pasta and serve.

312

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 pound fresh spinach, large stems discarded and leaves rinsed, 1 1/2 cups cooked cannellini beans, drained and any liquid reserved, 2 large garlic cloves, minced, 1 medium scallion, and more.

Yes, Pasta with Cannellini-Spinach Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta with Cannellini-Spinach Pesto

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