Lemony White Bean Pasta

Lemony White Bean Pasta

6 servings
This white bean pasta is made with a silky sauce of shallots, garlic, cannellini beans and lemon—finished with arugula, herbs, and pine nuts for brightness and crunch.

Ingredients

  • extra-virgin olive oil
    ½ c
  • shallots

    minced

    2
  • garlic cloves

    minced

    3
  • anchovies

    chopped

    2
  • cooked cannellini beans

    rinsed, or 2 15.5-ounce cans

    3 c
  • kosher salt
  • freshly ground black pepper
  • crushed red pepper
    ¼ tsp
  • short pasta

    such as shells or orecchiette

    8 oz
  • lemon

    zested and halved

    1
  • unsalted butter
    2 tbsp
  • pine nuts
    ¼ c
  • grated parmesan

    plus more as needed

    ½ c
  • baby arugula

    roughly chopped, about 2 cups

    4 oz
  • parsley

    roughly chopped

    1 c

Directions

  1. 1

    Bring a large pot of salted water to a boil.

  2. 2

    Heat olive oil in a large, deep skillet over medium heat. Add the shallots and cook, stirring occasionally, until softened, about 5 minutes.

  3. 3

    Stir in the garlic and anchovies, and cook until the anchovies melt into the oil, 3- 4 minutes. Add the beans, 1/2 teaspoon salt, 1/4 teaspoon black pepper and crushed red pepper. Cook over low heat to let the flavors meld, about 10 minutes.

  4. 4

    Meanwhile, cook the pasta in the boiling water until al dente, according to package instructions.

  5. 5

    Using a spider or slotted spoon, transfer the pasta directly to the skillet along with 1/2 cup pasta cooking water, lemon zest, juice of half a lemon, butter, pine nuts, and parmesan. Cook, tossing and stirring, until the sauce loosely clings to the pasta, about 2 minutes. Add arugula and parsley and cook another minute, until the greens are wilted.

  6. 6

    Season with more salt or pepper, if needed. Divide among bowls and serve, passing extra parmesan at the table.

Lemony White Bean Pasta

Lemony White Bean Pasta

25 min6 servings471 cal

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About this Recipe

Craving a comforting yet vibrant pasta dish that comes together quickly on a weeknight? This Lemony White Bean Pasta delivers a truly satisfying meal, brimming with fresh flavors and a silky sauce.

What sets this Lemony White Bean Pasta apart is its incredibly flavorful, creamy sauce built from humble ingredients. Shallots, garlic, and a hint of anchovy melt into a rich base with cannellini beans, creating an unexpectedly luxurious texture. The bright finish of lemon, fresh arugula, parsley, and crunchy pine nuts elevates it far beyond your typical weeknight pasta.

You'll be delighted by the contrast of textures and flavors in this Lemony White Bean Pasta. Each forkful offers tender short pasta coated in a silky, savory sauce with hints of sweet shallot and pungent garlic, brightened by the zesty lemon. The addition of fresh baby arugula, fragrant parsley, and toasted pine nuts provides a delightful peppery bite and satisfying crunch, making every mouthful interesting and refreshing. It's a surprisingly sophisticated dish that's incredibly simple to prepare, perfect for a satisfying dinner in just about 25 minutes.

Feel free to get creative with this versatile white bean pasta. For an extra protein boost, you could stir in cooked chicken or shrimp at the end. If you're not a fan of anchovies, you can omit them; they add a subtle savory depth rather than a 'fishy' taste. Don't have pine nuts? Toasted walnuts or almonds would offer a similar crunch. You can also vary the greens; spinach or kale would work beautifully in place of arugula, just add them earlier to wilt.

This Lemony White Bean Pasta makes a fantastic stand-alone meal for a busy weeknight or a lovely centerpiece for a casual dinner party. Serve it with a simple green salad and perhaps some crusty bread to sop up every last bit of that delicious sauce.

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