Fluffy beans keep this pasta light but still ultra creamy. Finished with a nutty pesto and (a lot) of cheese, you’ll be surprised just how good pasta and beans can be.
What You Get
Grated Parmesan cheese
What You’ll Need
Salt and freshly ground pepper
Chile flakes (optional)
Extra-virgin olive oil
Makes 3 servings
Active Time: 15 minutes
Total Time: 15 minutes
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes or according to package instructions. Drain the pasta, reserving ½ cup of the pasta water.
Meanwhile, in a large saucepan over low heat, reheat the bean ragù with a splash of water, 3 minutes. Add a pinch of chile flakes, if you like a little heat.
Add the pasta to the pan with the bean ragù, along with the ½ cup pasta water and the sautéed greens. Stir on low heat until a sauce starts to thicken but the pasta and beans are still slightly loose. Remove from the heat and stir in half of the pesto and half of the cheese.
Divide the pasta between bowls and sprinkle with the remaining cheese. Drizzle with a little olive oil, grind with pepper, and serve warm.