🍝 Creamy White Bean & Basil Pesto Pasta

Serves: 4
Prep time: 10 minutes
Cook time: 10–12 minutes

Pasta & Sauce

1 lb (450 g) spaghetti, bucatini, or linguine
1 can (15 oz/425 g) white beans, such as cannellini or navy beans, drained and rinsed
2 cups fresh basil leaves, packed
½ cup grated Parmesan cheese
⅓ cup extra-virgin olive oil, plus extra for drizzling
2 cloves garlic
Zest and juice of 1 lemon
¼–½ cup pasta cooking water, as needed
Salt and freshly ground black pepper, to taste

For garnish

Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve at least ½ cup of pasta water, then drain.
Make the pesto: Add the white beans, basil, Parmesan, garlic, lemon juice, lemon zest, salt, and pepper to a food processor or high-speed blender.
Make it creamy: With the processor running, gradually pour in the olive oil and blend until smooth and creamy.
Combine: Return the warm pasta to the pot or place it in a large bowl. Add the white bean pesto and toss well. Add the reserved pasta water 1–2 tablespoons at a time, tossing continuously, until the sauce becomes silky and coats the noodles.
Serve: Divide among bowls and finish with fresh basil, lemon zest, and a drizzle of olive oil. Serve immediately.