Creamy White Bean Pesto Pasta
with asparagus / peas
Bring on spring with this creamy pasta that is full of green spring vegetables and pesto for that fresh basil flavor.
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Proteins
Cuisines
Ingredients
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
Prep
- 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)
- Shallots / Asparagus - Prep as directed and combine. (Can be done up to 5 days ahead)
- Peas - Defrost in the microwave.
- Beans - Drain and rinse.
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Make
- 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.
- 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.
- Add heavy cream and simmer for 1 minute more.
- Add pasta and beans to the pan and stir everything to combine.
- Remove pasta from heat and stir in pesto and peas.
- Serve pasta with some black pepper on top. Enjoy!
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