Tender beans cozy up with hearty pasta and fragrant pesto – a 30 minute weeknight meal!
Where to begin?
I mentioned to you in my last post (featuring the rosemary arugula pesto recipe) that as you read this I’m hanging out in Egypt. I loathe working while I’m traveling, so I worked ahead to provide you with a cache of recipes while I’m away.
Honestly, I’m having quite a bit of writer’s block today because all I can think about is my upcoming trip and ALL THE THINGS I need to do before my trip.
- Call the bank and order in varying amounts of the five different currencies I’ll need on my trip (Euros for Lisbon, Egyptian pounds, Jordanian dinars, Israel new shekels, and Hungarian forints)
- Sew the buttons back onto my three favorite travel pants that are currently missing buttons (why does this keep happening?)
- Pay all my bills ahead of time and teach my boyfriend how to keep my 45+ houseplants alive
- Figure out how to pack a month’s worth of gear into one backpack
- So much other stuff that just thinking about it is making me want to stress-eat pasta
Oh, hey! PASTA.
Beans and pasta, to be precise.
This is one of those dinners that once I started making it I wondered why I haven’t been making it for years. It’s so quick and easy, plus it’s packed with flavor (and protein!).
Technically you could make this with whatever sort of pasta you like, but I prefer to make it with orecchiette. Snag some from Amazon here:
Why? Because I think it’s adorable the way the beans nestle into the shells.
What really sends this dish over the top is the rosemary arugula pesto.
It only takes five minutes to make, plus you’ll have leftovers to use on crusty bread, grilled cheese, or to spread on deli sandwiches. Win-win!
Alright, I’ve gotta run — time to go tackle some of my to-do list!
Here’s the Recipe!
- 1 small yellow onion, peeled and roughly chopped
- 2 cloves garlic, peeled
- 1 tablespoon extra virgin olive oil
- 1/8 teaspoon red pepper flakes
- 6 ounces orecchiette pasta
- 1/4 cup tomato paste
- 1 (14-ounce) can cannellini white beans, drained and rinsed
- 1 tablespoon salted butter
- 1/2 cup rosemary arugula pesto
- Crusty bread and fresh arugula for serving (optional)
- Set a large pot of water on the stove and bring to a boil.
- Meanwhile, place the onion and garlic in the bowl of a food processor and pulse until pureed.
- Heat the olive oil in a large pan set over medium heat. Add the onion-garlic puree along with the red pepper flakes. Cook, stirring frequently, until the onions have softened and lost their bite; about 8 to 10 minutes.
- Meanwhile, add the pasta to the boiling water and cook 1 or 2 minutes shy of al dente according to package directions (until there is just the slightest bite left in the center).
- When the pasta is nearly done cooking, add the tomato paste and beans to the onion-garlic mixture. Strain the pasta, reserving one cup of cooking water. Add half of the reserved cooking water to the tomato-onion mixture and cook for 2 to 3 minutes, until well-combined and slightly reduced.
- Add the butter and drained almost-al dente pasta to the pan and toss well. Add enough of the remaining half cup pasta cooking water to mostly submerge the pasta. Cook until the pasta is tender and the sauce is very thick, another 2 to 3 minutes.
- Stir half of the pesto into the pasta; taste and add salt as desired. Serve hot, with crusty bread and fresh arugula (optional). Garnish with the remaining pesto.
Nutrition InformationYield 2 Serving Size 1
Amount Per ServingCalories 821 Total Fat 31g Saturated Fat 8g Trans Fat 0g Unsaturated Fat 20g Cholesterol 23mg Sodium 748mg Carbohydrates 106g Fiber 19g Sugar 8g Protein 35g