Pasta and White Beans Pesto
From: Martha Stewart
Sprinkle salt and ground pepper
1 bunch broccoli (or asparagus), cut into 1-inch pieces (about 4 cups)
10 ounces short pasta, such as fusilli
5 teaspoons extra-virgin olive oil
½ ounce parmesan, finely grated (¼ cup), plus more for serving (optional)
1 teaspoon finely grated lemon zest, plus 1 tablespoon lemon juice
½ cup packed fresh parsley leaves
½ small garlic clove
1 can (15 ½ ounces) cannellini beans, rinsed and drained
- In a large pot of boiling water, cook vegetables until tender and bright green, about 4 minutes. With a slotted spoon, transfer broccoli to a food processor. Return water to a boil and cook pasta according to package instructions. Reserve 2 cups pasta water; drain pasta and return to pot.
- To food processor, add oil, Parmesan, lemon zest and juice, parsley, and garlic. Puree until smooth, about 2 minutes, scraping down side as needed. Transfer pesto to pot with pasta. Stir in beans and heat over medium until warmed through. Season with salt and pepper. To serve, sprinkle with Parmesan, if desired.
*We recommend adding shrimp for fun twist.