Orecchiette with White Beans Pesto from Health Magazine
Elevate your weeknight dinner routine with this vibrant and nutritious Orecchiette with White Bean Pesto, a recipe inspired by Health Magazine. Perfectly tender orecchiette pasta serves as the ideal base for a creamy, protein-packed pesto made with cannellini beans, fresh basil, Parmesan cheese, and a bright splash of lemon juice. This quick 30-minute dish is balanced with juicy cherry tomatoes and peppery baby arugula, adding a burst of color and fresh flavor to every bite. Finished with crunchy toasted pine nuts for a sophisticated touch, this recipe is easy to prepare, loaded with healthy ingredients, and perfect for both busy weeknights and casual entertaining. It’s a must-try for anyone seeking a delicious, wholesome pasta dish that doesn't skimp on flavor!
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Recipe Information
Ingredients
- 12 ounces Orecchiette pasta
- 15 ounces Canned cannellini beans, drained and rinsed
- 1 cup Fresh basil leaves
- 1 cup Grated Parmesan cheese
- 2 pieces Garlic cloves, minced
- 3 tablespoons Fresh lemon juice
- 0.25 cup Extra-virgin olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Cherry tomatoes, halved
- 2 cups Baby arugula
- 2 tablespoons Pine nuts, toasted
Instructions
Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to package directions until al dente, about 10-12 minutes. Reserve 1/2 cup of the pasta water before draining the pasta.
While the pasta cooks, prepare the white bean pesto. In a food processor, combine the cannellini beans, fresh basil leaves, grated Parmesan cheese, minced garlic, lemon juice, olive oil, salt, and ground black pepper. Blend until smooth and creamy. If the pesto is too thick, add a little of the reserved pasta water to thin it to your desired consistency.
Transfer the drained pasta back into the pot or a large bowl. Add the white bean pesto and toss to coat evenly. If needed, add a splash of the reserved pasta water to help the sauce adhere to the pasta.
Gently fold in the halved cherry tomatoes and baby arugula. Toss until the ingredients are evenly distributed and the arugula has slightly wilted.
Divide the pasta into serving bowls. Garnish with toasted pine nuts and, if desired, additional grated Parmesan cheese.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.8 g | 133% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 4234 mg | 184% | |
| Total Carbohydrate | 331.0 g | 120% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 12.8 g | ||
| Protein | 103.8 g | 208% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1463 mg | 113% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 2534 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
