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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Pasta with Cannellini-Spinach Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions