This pasta comes together faster than you can order delivery. Creamy pesto sauce coats every strand while white beans add protein and make it surprisingly filling. It is the kind of dinner you can make on autopilot after a long day and still feel like you ate something really good.
Ingredients
- 1 lb fusilli
- 1½ cups cooked great northern beans (about ¾ cups dried, soaked and cooked)
- ½ cup prepared basil pesto
- ¼ cup heavy cream or coconut cream
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- ¼ tsp Redmond Real Salt
- ¼ tsp black pepper
- ¼ cup pine nuts
- Fresh basil for garnish
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Cook the pasta according to package directions. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds.
- Add the beans and cook for 2 minutes until warmed through.
- Stir in the pesto and cream. Add the drained pasta and toss to coat, adding pasta water a splash at a time until the sauce is creamy.
- Season with salt and pepper. Top with pine nuts and fresh basil.
Notes
- Toast the pine nuts in a dry skillet for 2 minutes for extra flavor and crunch.
- Swap the fusilli for brown rice spaghetti for a gluten-free option.
- Add sun-dried tomatoes or roasted red peppers for more color and flavor.
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