Cannellini Bean and Pesto Pasta
This Cannellini Bean and Pesto Pasta features creamy beans and vibrant pesto tossed with al dente pasta. Perfect for a quick dinner, it’s an easy recipe that blends fresh flavors into a nutritious, plant-based meal.
Why You’ll Love This Recipe
This cannellini bean and pesto pasta is a nutritious, healthy dinner that combines creamy cannellini beans with vibrant, aromatic pesto and al dente pasta, creating a satisfying, plant-based meal packed with protein and flavor. Quick to whip up and perfect for busy evenings, it’s versatile—add veggies or cheese—and offers a guilt-free indulgence that’s both delicious and wholesome.
Recipe Tips and Tricks
- Rinse Beans Well: Removes excess sodium from canned beans.
- Cook Pasta Al Dente: Prevents it from becoming mushy.
- Use Fresh Pesto: Enhances flavor over store-bought.
- Reserve Pasta Water: Helps adjust sauce consistency.
- Don’t Overmix: Keeps beans intact when tossing.
- Check Seasoning: Taste and adjust salt based on pesto.
- Warm Plates: Keeps pasta hot when serving.
- Add Greens Last: Preserves freshness and color.
- Serve Fresh: Maximizes the pesto-bean contrast.
- Store Separately: Prevents pasta from soaking up sauce.
Cannellini Bean and Pesto Pasta
Creamy cannellini bean and pesto pasta, healthy dinner dish.
Ingredients
- ¼ cup grated Parmesan cheese (optional)
- ¼ tsp black pepper
- ¼ tsp salt
- ½ cup fresh basil pesto
- 1 can (15 oz) cannellini beans
- 1 clove garlic, minced
- 1 cup cherry tomatoes
- 1 tbsp olive oil
- 12 oz pasta
- 2 cups fresh spinach
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil, add pasta, and cook until al dente according to package instructions. Reserve ½ cup pasta water, then drain.
- Prep the Beans: Drain and rinse cannellini beans, then set aside.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant.
- Add Beans and Tomatoes: Stir in the cannellini beans and halved cherry tomatoes, cooking for 2-3 minutes until tomatoes soften slightly.
- Mix in Pesto: Reduce heat to low, add pesto to the skillet, and stir to coat the beans and tomatoes, adding a splash of reserved pasta water if needed.
- Combine with Pasta: Add the cooked pasta to the skillet, tossing gently to combine with the pesto mixture.
- Add Spinach: Stir in fresh spinach and cook for 1-2 minutes until just wilted.
- Finish with Cheese: Remove from heat, sprinkle with Parmesan cheese (if using), and adjust salt and pepper to taste.
- Rest the Dish: Let the pasta rest for 5 minutes to allow flavors to meld.
- Serve and Enjoy: Serve warm and savor this fresh, creamy delight!
Notes
- Rinse beans thoroughly to reduce sodium; cook pasta al dente.
- Use fresh pesto for best flavor; reserve water to adjust sauce.
- Store leftovers promptly to maintain freshness; reheat with water to restore creaminess.
- This recipe can be adapted for dairy-free or low-carb diets with appropriate swaps.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 328Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 5mgSodium 586mgCarbohydrates 45gFiber 5gSugar 8gProtein 12g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Pasta (12 oz): Penne or fusilli, whole wheat for nutrition.
- Cannellini Beans (1 can, 15 oz): Drained and rinsed, for creaminess.
- Pesto (½ cup): Fresh basil pesto for vibrant flavor.
- Olive Oil (1 tbsp): Extra virgin for a fruity note.
- Garlic (1 clove): Minced for savory depth.
- Cherry Tomatoes (1 cup): Halved, for freshness.
- Spinach (2 cups): Fresh, for added greens.
- Parmesan Cheese (¼ cup, grated, optional): Adds cheesy richness.
- Salt (¼ tsp): Enhances flavor; adjust to taste.
- Black Pepper (¼ tsp): Adds a subtle kick.
Variations and Substitutions
- Pasta Swap: Use spaghetti or gluten-free pasta.
- Bean Swap: Substitute with chickpeas or white beans.
- Pesto Swap: Use sun-dried tomato or arugula pesto.
- Oil Swap: Use avocado oil or omit for oil-free.
- Tomato Swap: Replace with roasted red peppers.
- Greens Swap: Use arugula or kale instead of spinach.
- Cheese Swap: Use nutritional yeast for dairy-free.
- Low-Sodium: Reduce or skip salt based on pesto.
Storage Options
- Refrigerator: Store in an airtight container for up to 3 days; reheat with a splash of water.
- Freezer: Freeze pasta and sauce separately for up to 2 months; thaw in fridge.
- Reheating: Warm on stovetop with extra water or broth.
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