I haven’t yet described my love affair with pesto. The problem is, it’s not the lightest dish in the world (but it’s sooo worth it sometimes. A lot of times). But when it’s the middle of February and you’re still trying to ease the damage you did over the holidays, this recipe will do just fine as a replacement.
The original calls for parsley, but not being a huge fan of parsley, I nixed that real quick, replacing with basil. This recipe is heavy on the lemon flavor, which balances well with the buttery tasting beans. The broccoli is a surprising but healthful, fiber-packed way to stretch the sauce out without adding fat and calories.
pasta with white beans and light broccoli pesto
adapted from Everyday Food
serves 4
- Ingredients
- coarse salt and ground pepper
- 1 bunch broccoli, cut into 1-inch pieces (about 4 cups)
- 10 ounces fusilli pasta
- 2 teaspoons extra-virgin olive oil
- 3 teaspoons water
- 1/2 ounce grated Parmesan
- 1 tablespoon lemon juice
- 1 teaspoon finely grated lemon zest
- 1/2 cup fresh basil leaves
- 1 garlic clove
- 1 can (15.5 ounces) cannellini beans, rinsed and drained
Cook broccoli in a large pot of boiling salted water, until bright green, about 4 minutes. Remove using a slotted spoon and put into a food processor.
Cook pasta according to package instructions. Save 2 cups of the pasta water and drain the rest. Return the pasta to the pot.
In the food processor, add oil, water, Parmesan, lemon zest and juice, basil, and garlic. Puree until smooth.
Add the pesto to the pasta. Stir to coat the pasta with the sauce, adding water as necessary to thin it out. Add the beans and heat until warm. Season to taste with salt and pepper and top with additional Parmesan.