Pesto & White Bean Pasta
This Pesto & White Bean Pasta dish is so summery and of course delicious too! We threw this one together one Sunday, and we were very pleased with how it came out.
We have really been loving making oven roasted tomatoes and pairing them with breads and cheeses, so we figure adding them to a pasta would be even better. The tomatoes with their oil mixed with the homemade pesto and veggies tasted so incredible. The white beans also made for the perfect touch in this dish. I honestly can’t wait to make this dish again because there are so many good flavors. Next time we may try this one with burrata!
a. Ingredients for Pasta:
½ pound of pappardelle pasta
10 oz of cherry tomatoes
1 pound of asparagus; chopped in 1 inch pieces
One 19 oz can of white beans
5 oz of crumbled goat cheese
2 tbsp of butter
¼ cup of extra virgin olive oil
1 tbsp of fresh thyme
1 tbsp of fresh oregano
¼ cup of basil leaves; cup into strips
Salt and pepper
b. Ingredients for Homemade Pesto:
2 cups of fresh basil leaves
2 cloves of garlic
¼ cup of walnuts or pine nuts
½ cup of extra virgin olive oil
½ cup of fresh grated Parmesan-Reggiano
Salt and fresh ground black pepper to taste
c. Directions:
For the pesto: add basil, pine nuts/walnuts, and garlic to the bowl of a food processor and pulse several times; add the cheese and pulse several times more; scrap down the sides of the food processor with a rubber spatula; while the food processor is running, slowly add the olive oil; continue to scrap down the sides of the food processor until everything is incorporated and the mixture is smooth; place in a bowl then add salt and pepper to taste
For the oven roasted tomatoes: On a heavy cookie sheet lined with parchment paper, toss cherry tomatoes, olive oil, thyme, oregano, salt, and pepper; roast in a 275 degree oven for approximately 1 to 1 ½ hours or until the tomatoes blister; remove from the oven and cool
In a large skillet melt the butter, add the asparagus, sprinkle with salt and pepper, and cook for approximately 5 minutes over medium heat; add the whole can of white beans with their juice; add the oven roasted tomatoes with their olive oil and stir to combine; set aside
Cook the pasta according to directions and drain saving 1 cup of pasta water
Add the cooked pasta to the skillet with the asparagus, beans, and tomatoes; add the pesto and goat cheese; add pasta water as needed until it is creamy then serve
