From the very first forkful, this vibrant pasta dish tells a story of freshness, earthiness, and comfort. Imagine tender pasta strands bathed in a velvety spinach pesto, entwined with slightly bitter broccoli rabe and buttery white beans. Each bite offers balance—herbaceous and nutty, hearty and bright—making this dish as satisfying as it is wholesome.

Behind the Recipe

This recipe was born out of a love for green things and pantry magic. On one evening, staring at a bunch of wilting spinach and a lonely can of cannellini beans, I decided to blend them with garlic, lemon, and olive oil—and the result? A revelation. Add pasta and a pop of vibrant broccoli rabe, and it quickly became a favorite. It’s the kind of weeknight dish that feels fancy without the fuss, bringing color and comfort to your plate.

Recipe Origin or Trivia

While pesto traditionally hails from Genoa, Italy, where it’s made with basil, pine nuts, garlic, Parmesan, and olive oil, creative versions like this spinach-based one have grown in popularity. Spinach offers a milder, more velvety base and pairs beautifully with the assertive bitterness of broccoli rabe, a vegetable common in southern Italian cuisine. Adding beans to pasta is a classic Italian move—think “pasta e fagioli”—making this dish both authentic and inventive.

Why You’ll Love Spinach Pesto Pasta with Broccoli Rabe and Beans

It’s colorful, nutrient-packed, and utterly delicious—what’s not to love?

Versatile: Serve it warm, room temp, or cold as a salad.
Budget-Friendly: Uses accessible ingredients like spinach and canned beans.
Quick and Easy: Comes together in under 30 minutes.
Customizable: Switch up the greens, pasta, or beans with what you have.
Crowd-Pleasing: Vegan, satisfying, and full of flavor—great for all eaters.
Make-Ahead Friendly: Pesto can be made days in advance.
Great for Leftovers: Tastes even better the next day.

Chef’s Pro Tips for Perfect Results

Let’s elevate your pasta game with a few pro secrets:

Blanch the Broccoli Rabe: It tames the bitterness and keeps the color vibrant.
Save Pasta Water: Use it to loosen the pesto and help it cling to the noodles.
Pulse, Don’t Purée: For a pesto with great texture, pulse the ingredients instead of blending until smooth.
Use Good Olive Oil: It makes a noticeable difference in flavor.
Toast Your Nuts: Whether pine nuts, walnuts, or almonds—toast them lightly for deeper flavor.

Kitchen Tools You’ll Need

Nothing fancy required, just essentials:

Blender or Food Processor: For making the spinach pesto.
Large Pot: To boil the pasta and blanch the broccoli rabe.
Strainer or Tongs: To drain veggies and pasta easily.
Large Bowl or Skillet: For tossing everything together.
Measuring Cups and Spoons: To get your ratios right.

Ingredients in Spinach Pesto Pasta with Broccoli Rabe and Beans

Each component works together to create a layered, flavorful bite. Here’s what you’ll need:

Pasta: 12 ounces (penne or fusilli) – acts as the hearty base and captures the pesto beautifully.
Spinach: 3 cups fresh – forms the smooth, bright green pesto.
Broccoli Rabe: 1 bunch (about 12 ounces), trimmed – adds a bitter, bold contrast.
Cannellini Beans: 1 can (15 ounces), drained and rinsed – offers creaminess and protein.
Garlic: 2 cloves – infuses the pesto with a savory punch.
Lemon Juice: 2 tablespoons – brightens and balances the richness.
Olive Oil: 1/3 cup – gives the pesto a silky texture.
Parmesan Cheese (optional): 1/4 cup grated – adds umami and creaminess.
Nuts (Pine nuts or Walnuts): 1/4 cup, toasted – gives body and nutty flavor to the pesto.
Salt: 1 teaspoon – enhances all the flavors.
Black Pepper: to taste – adds a subtle kick.

Ingredient Substitutions

No need to run to the store—here’s how to swap smartly:

Spinach: Kale or arugula for a different green base.
Broccoli Rabe: Broccolini or regular broccoli.
Cannellini Beans: Chickpeas or great northern beans.
Nuts: Almonds, sunflower seeds, or skip for nut-free.
Parmesan Cheese: Nutritional yeast for a vegan option.
Lemon Juice: White wine vinegar or a splash of apple cider vinegar.

Ingredient Spotlight

Spinach: Mild in flavor and packed with iron, it makes a perfect pesto base.
Broccoli Rabe: Slightly bitter with mustardy notes—it brings depth and a pleasant bite.

Instructions for Making Spinach Pesto Pasta with Broccoli Rabe and Beans

Get ready to toss together something bright, bold, and delicious. Here’s how:

Preheat Your Equipment:
Bring a large pot of salted water to a boil.
Combine Ingredients:
In a blender or food processor, combine spinach, garlic, lemon juice, nuts, salt, pepper, and Parmesan (if using). Blend while drizzling in olive oil until a thick, creamy pesto forms.
Prepare Your Cooking Vessel:
Blanch broccoli rabe in the boiling water for 2–3 minutes until bright green and slightly tender. Remove with tongs and set aside.
Assemble the Dish:
In the same pot, cook the pasta until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Cook to Perfection:
In a large bowl or skillet, toss the hot pasta with spinach pesto, adding reserved pasta water as needed to coat. Stir in the beans and broccoli rabe.
Finishing Touches:
Taste and adjust seasoning. Add a drizzle of olive oil or extra cheese if desired.
Serve and Enjoy:
Plate warm or at room temperature, garnished with lemon zest or crushed red pepper.

Texture & Flavor Secrets

What makes this pasta pop is the contrast: creamy white beans, silky pesto, al dente pasta, and slightly chewy broccoli rabe. The bitterness of the greens is balanced by the bright lemon, garlic, and earthy nuttiness of the pesto, creating a dish that’s as complex as it is comforting.

Cooking Tips & Tricks

Simple touches make a big difference:

Blanch broccoli rabe briefly to keep its bitterness in check.
Always salt your pasta water—it’s your first layer of seasoning.
Stir pesto into hot pasta to help it release its aroma.

What to Avoid

Don’t let these missteps dull your dish:

Overcooking the broccoli rabe: It’ll turn mushy and bitter.
Using raw spinach in the dish itself: It’s best blended into pesto.
Skipping the pasta water: It’s key to creating a smooth sauce.

Nutrition Facts

Servings: 4
Calories per serving: 480

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Make-Ahead and Storage Tips

Spinach pesto can be made up to 3 days in advance and stored in an airtight container in the fridge. This dish keeps well for up to 4 days in the fridge and reheats nicely in the microwave or stovetop with a splash of water or broth. You can also freeze the pesto separately for up to 3 months.

How to Serve Spinach Pesto Pasta with Broccoli Rabe and Beans

This pasta is perfect for:

A light yet hearty lunch
A colorful dinner paired with crusty bread
A picnic or potluck pasta salad when served chilled
Topped with toasted breadcrumbs or extra cheese

Creative Leftover Transformations

Transform your leftovers into brand-new meals:

Pasta Frittata: Mix with eggs and bake in a skillet.
Stuffed Peppers: Fill halved bell peppers and bake.
Green Pasta Bake: Layer with cheese and bake until golden.

Additional Tips

Little extras that make a big impact:

Add a pinch of red pepper flakes for heat.
Use lemon zest in the pesto for added brightness.
Finish with a drizzle of truffle oil for indulgence.

Make It a Showstopper

Dress it up for the table:

Plate in a shallow white bowl to make the greens pop.
Top with shaved Parmesan, a lemon twist, or edible flowers.
Serve with a glass of crisp white wine or lemon-infused sparkling water.

Variations to Try

Feeling adventurous? Here’s how to remix the dish:

Pesto Rosso: Replace spinach with sun-dried tomatoes for a bold twist.
Vegan Delight: Omit cheese and add nutritional yeast.
Spicy Kick: Add jalapeño or hot sauce to the pesto.
Mushroom Addition: Sauté mushrooms with garlic and fold in.
Whole Grain Version: Use whole wheat pasta or lentil pasta for added fiber.

FAQ’s

Q1: Can I use frozen spinach for the pesto?
A1: Yes, just thaw and squeeze out excess water before blending.

Q2: What pasta shape works best?
A2: Short shapes like fusilli or penne are great for catching the pesto.

Q3: Is this recipe vegan?
A3: It can be! Just skip the Parmesan or use a vegan alternative.

Q4: Can I make the pesto ahead of time?
A4: Absolutely—store it in the fridge for up to 3 days or freeze it.

Q5: Can I skip the beans?
A5: Yes, but they add great texture and plant-based protein.

Q6: What if I don’t have a blender?
A6: Use a food processor or mortar and pestle for a rustic texture.

Q7: Does broccoli rabe need to be blanched?
A7: Yes, to reduce bitterness and keep the color vibrant.

Q8: Can I add protein like chicken or tofu?
A8: Definitely—grilled chicken or sautéed tofu works well.

Q9: How can I make this nut-free?
A9: Skip the nuts or use sunflower seeds or hemp hearts.

Q10: What else can I do with the pesto?
A10: Spread it on sandwiches, drizzle on roasted veggies, or use as pizza sauce.

Conclusion

Spinach Pesto Pasta with Broccoli Rabe and Beans is a dish that proves healthy doesn’t mean boring. With its bold greens, creamy beans, and punchy pesto, it’s a bowl of brightness that you’ll want to return to again and again. Trust me, it’s worth every vibrant bite.

Spinach Pesto Pasta with Broccoli Rabe and Beans