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Creamy White Bean Pesto Pasta
with asparagus / peas

Active: 30 min Total: 30 min
Bring on spring with this creamy pasta that is full of green spring vegetables and pesto for that fresh basil flavor.


Creamy White Bean Pesto Pasta:
  • Pasta, any fun shape - 8 oz
  • Shallots - 2 cloves , diced
  • Asparagus - 1 bunch , trimmed and cut into 1” / 2.5 cm lengths
  • Peas, frozen - 1 1/2 cups
  • Beans, any white (14 oz / 397 g) - 1 can , drained and rinsed
  • Butter - 1 Tbsp
  • Flour - 1 Tbsp
  • Stock, any type - 3/4 cup
  • Heavy cream - 1/4 cup
  • Pesto, store-bought or homemade - 1/3 cup


  1. Pasta - Cook pasta according to package directions. If making ahead, toss it with some oil to help prevent sticking. (Can be done up to 5 days ahead)
  2. Shallots / Asparagus - Prep as directed and combine. (Can be done up to 5 days ahead)
  3. Peas - Defrost in the microwave.
  4. Beans - Drain and rinse.

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  1. Heat a Dutch oven or large skillet over medium heat. Add butter and then shallots and asparagus. Saute for 2 minutes to start asparagus cooking.
  2. Pour flour over asparagus and stir until no dry spots remain. Pour stock into pan while whisking. Bring stock to a simmer and simmer until stock reduces and thickens slightly, 3 to 4 minutes.
  3. Add heavy cream and simmer for 1 minute more.
  4. Add pasta and beans to the pan and stir everything to combine.
  5. Remove pasta from heat and stir in pesto and peas.
  6. Serve pasta with some black pepper on top. Enjoy!



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