Spinach Pesto Pasta with Broccoli Rabe and Beans
A vibrant and wholesome pasta dish featuring spinach pesto, bitter broccoli rabe, and creamy cannellini beans—perfect for a fast, flavorful, and nutritious meal.
Ingredients
- 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.
Instructions
- 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.
Notes
- Blanch broccoli rabe briefly to reduce bitterness.
- Reserve some pasta water for a smooth sauce.
- Toast the nuts for deeper flavor in the pesto.