Creamy White Bean & Basil Pesto Pasta
Prep time: 10 mins | Cook time: 10-12 mins | Servings: 4
Ingredients
Pasta & Sauce
- 1 lb (450g) spaghetti, bucatini, or linguine
- 1 can (15 oz) white beans (cannellini or navy beans), drained and rinsed
- 2 cups fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese
- 1/3 cup extra virgin olive oil (plus extra for drizzling)
- 2 cloves garlic
- Zest and juice of 1 lemon
- 1/4–1/2 cup pasta cooking water (as needed)
- Salt and freshly ground black pepper to taste
Garnish
- Fresh basil leaves
- Extra lemon zest
- Drizzle of olive oil
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve at least 1/2 cup of the starchy pasta water before draining.
- Blend Sauce: In a food processor or high-speed blender, combine white beans, fresh basil leaves, grated Parmesan, garlic, lemon juice, lemon zest, salt, and black pepper.
- Emulsify: With the blender running, gradually pour in the olive oil until smooth and creamy.
- Toss: Transfer drained pasta to a large mixing bowl or back into the pot. Pour the creamy white bean pesto over the warm pasta. Add reserved pasta water 1–2 tablespoons at a time, tossing continuously, until the sauce coats the noodles smoothly.
- Garnish & Serve: Plate the pasta into bowls, garnish with fresh basil leaves, a dusting of fresh lemon zest, and a drizzle of extra virgin olive oil. Serve immediately.
