Pesto Pasta with White Beans, Parmesan and Lemon
Pesto pasta with white beans, parmesan and lemon is a recipe featuring fresh ingredients from the pasta category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g penne
- Salz
- 250 g white beans (canned)
- 20 g fresh basil
- 20 g arugula
- 1 stalk Parsley
- 1 Garlic clove
- 20 g peeled almond kernels
- 50 ml olive oil
- 1 untreated lemon
- 10 g freshly grated parmesan
- white pepper (from the mill)
Instructions
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1.
Cook the Penne in salted water until al dente. Rinse and drain the beans in a sieve. Wash, dry shake, clean and put the basil, arugula and parsley leaves into a blender. Peel the garlic clove and add it with the almonds to the herbs. Add the olive oil and blend with 1-2 tbsp of pasta cooking water until a fine pesto forms. Zest the lemon. Squeeze out the juice. Season the pesto with lemon juice, salt and pepper.
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2.
Add the beans during the last 2 minutes of cooking the pasta and let them simmer together, then drain everything, mix in the pesto and serve on plates. Garnish with lemon zest and parmesan.
