White Bean & Arugula Pesto Pasta

Arugula pesto pasta with white beans and parmesan cheese.
Arugula pesto pasta with white beans and parmesan cheese.

White Bean & Arugula Pesto Pasta

August 25, 2015

White Bean & Arugula Pesto Pasta 5 5 0

This white bean and arugula pesto pasta recipe is relatively easy as long as your food processor is clean. If not, I apologize, but you will have to clean it. It really is the only way to get the smooth consistency you want for the pesto. Eating pesto at a restaurant is just asking for leftovers soaking in a pool of oil. While this pesto still has a bit of olive oil, it mainly gets it's richness from the white beans. I assure you, if there are leftovers from this recipe, they will not have a pool of oil, unless, of course, you're into that sort of thing...

  • Prep: 10 mins
  • Cook: 25 mins
  • 10 mins

    25 mins

    35 mins

  • Yields: 6-8 Servings


4 cups Arugula

2 tbsp Walnuts

8 Garlic Cloves, fresh

10 Basil Leaves, fresh

1 15 oz Can White Beans, low sodium

1 Lemon, zested and juiced

1 tbsp Olive Oil

1 Package Spaghetti, cooked

Salt/Pepper to Taste

Parmesan Cheese, for garnish


1Cook spaghetti to a semi-firm texture.


3Drain and rinse the white beans, reserve 1/2 of the white beans for later.


5Mix arugula, walnuts, garlic, basil, 1/2 can of white beans, lemon juice, olive oil, and salt/pepper with food processor until creamy.


7In saucepan, pour sauce over pasta and add 1/2 can of white beans. Cook on low heat for 10-15 minutes.


9Serve with parmesan cheese and lemon zest.


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