White Bean Pasta with Creamy Kale Pesto
Three Farm Daughters
Let's face it - Some weeks require a bit of a morale-booster, and we can all agree that nothing lifts the spirits quite like a comforting, creamy pasta dish for dinner!
Naturally, midweek meals should be nutrient-packed so you have all the vitality you need to power through till the weekend, and this nifty little recipe delivers goodness in droves. Get ready to experience the ultimate pasta that balances healthy eating with indulgence: Our Creamy Spinach & Kale Pesto is a true weeknight wonder you'll feel good about making on repeat at your place.
We've crowned this deceptively delicious dish a nutritional powerhouse, because it's got a bit of a secret... Believe it or not, its luxuriously creamy mouthfeel has nothing to do with calorie-laden cream. This velvety sauce gets its blissful texture from protein-packed cannellini beans blended into the mix. Say hello to freedom to treat yourself to a creamy, wholesome weeknight pasta with zero guilt!
Leafy greens and toasted walnuts are the perfect complement to the nutty, creamy beans in the pesto sauce, lifted by garlic and lemon zest to bring a zingy freshness to the dish. The best part? This light and lovely vegetarian treat will be on the table in under 30 minutes so you have more time to put your feet up and recharge your batteries!
1 box Three Farm Daughters Elbow Macaroni pasta
- 28 oz can White Beans, drained & rinsed (Cannellini or Great Northern beans work great)
- 4 cups Baby Spinach
2 cups fresh Kale, tough stems removed and leaves roughly shredded.
1 cup fresh Basil leaves
- ¾ cup Walnuts, toasted
- 3 cloves Garlic, peeled
- ¼ cup Parmesan Cheese, grated (sub plant-based alternative for vegans)
⅓ cup Extra Virgin Olive Oil
- 2 tsp Apple Cider Vinegar
- 1 tbsp fresh Lemon Juice
Pinch dried Chili Flakes (if you like it hot!) and extra toasted walnuts, to serve
Cook the Three Farm Daughters Elbow pasta in a large pot of salted boiling water according to package instructions until al dente, about 11 minutes. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
While the pasta cooks, make the pesto. In a food processor, combine ¾ of the cannellini beans (reserving the remaining ¼ for later) with the baby spinach, trimmed kale, basil, parmesan cheese, olive oil, toasted walnuts, garlic, apple cider vinegar, lemon juice & chili flakes. Season to taste, then blend until smooth and creamy.
Transfer the cooked pasta back to the pot over a low heat, then pour the pesto over the pasta. Use the reserved pasta cooking water to thin out the sauce to your desired consistency, adding a little at a time and stirring until it reaches the desired creaminess.
Gently fold the remaining cannellini beans into the pasta and pesto mixture for added texture. Taste and adjust seasoning as needed.
To serve, pile the pasta into a pretty serving dish and scatter with extra parmesan and toasted walnuts. Pass chili flakes on the side if you like to spice things up a bit!