White Bean & Arugula Pesto Pasta
White Bean & Arugula Pesto Pasta
August 25, 2015
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
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10 mins
25 mins
35 mins
- Yields: 6-8 Servings
Directions
1Cook spaghetti to a semi-firm texture.
2
3Drain and rinse the white beans, reserve 1/2 of the white beans for later.
4
5Mix arugula, walnuts, garlic, basil, 1/2 can of white beans, lemon juice, olive oil, and salt/pepper with food processor until creamy.
6
7In saucepan, pour sauce over pasta and add 1/2 can of white beans. Cook on low heat for 10-15 minutes.
8
9Serve with parmesan cheese and lemon zest.
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