This white bean and arugula pesto pasta recipe is relatively easy as long as your food processor is clean. If not, I apologize, but you will have to clean it. It really is the only way to get the smooth consistency you want for the pesto. Eating pesto at a restaurant is just asking for leftovers soaking in a pool of oil. While this pesto still has a bit of olive oil, it mainly gets it’s richness from the white beans. I assure you, if there are leftovers from this recipe, they will not have a pool of oil, unless, of course, you’re into that sort of thing…
Ingredients
- 4 cups Arugula
- 2 tbsp Walnut Chunks
- 8 Garlic Cloves, fresh
- 10 Basil Leaves, fresh
- 1 Can of White Beans, drained and rinsed
- 1 Lemon, juiced and zested
- 1 tbsp Olive Oil
- 1 Package Spaghetti, cooked
- Salt/Pepper, to taste
- Fresh Parmesan Cheese, for garnish
Directions
- Cook spaghetti to a semi-firm texture.
- Drain and rinse the white beans, reserve 1/2 of the white beans for later.
- Mix arugula, walnuts, garlic, basil, 1/2 can of white beans, lemon juice, olive oil, and salt/pepper with food processor until creamy.
- In saucepan, pour sauce over pasta and add 1/2 can of white beans. Cook on low heat for 10-15 minutes.
- Serve topped with parmesan cheese and lemon zest.