Description
Fresh, vibrant pesto pasta with creamy beans and toasted pine nuts—simple, elegant, and protein-rich.
🕒 Time
- 20 minutes
🍽 Serves
- 2–3
Ingredients
Scale
- 10–12 oz spaghetti
- 1 cup mixed beans, drained & rinsed (white beans + chickpeas; a few kidney beans for color if desired)
- ¾ cup basil pesto
- 2 tbsp olive oil
- 2 cloves garlic, finely minced
- ¼–⅓ cup reserved pasta water
- ¼ cup grated Parmesan, plus more for finishing
- 2 tbsp pine nuts, lightly toasted
- Fresh basil leaves, for garnish
- Salt & freshly cracked black pepper, to taste
Instructions
- Cook the spaghetti
Bring a large pot of well-salted water to a boil. Cook spaghetti until al dente. Reserve pasta water, then drain. - Warm the beans
Heat olive oil in a wide skillet over medium heat. Add garlic and cook just until fragrant (30 seconds). Add beans and warm gently—do not overcook. Lightly season with salt and pepper. - Build the sauce
Add the cooked spaghetti directly to the skillet. Stir in pesto and a splash of reserved pasta water. Toss gently until the pasta is evenly coated and glossy, adding more water as needed for a silky texture. - Finish
Remove from heat. Fold in Parmesan and half the pine nuts. Taste and adjust seasoning. - Serve
Plate in a shallow bowl. Top with remaining pine nuts, extra Parmesan, cracked black pepper, and a fresh basil leaf.
Notes
- Add a small squeeze of lemon to brighten the pesto
- Use homemade pesto for a smoother, more vibrant green
- Swap pine nuts for crushed walnuts if needed
