Pesto Pasta with Broccoli and White Beans Recipe
This vibrant Pesto Pasta with Broccoli and White Beans is a quick and satisfying vegetarian meal perfect for weeknight dinners. Featuring tender mini shell pasta tossed with garlicky sautéed broccoli, creamy white beans, and flavorful pesto sauce, it offers a balanced blend of textures and fresh, herby flavors. Ready in just 30 minutes, it's a wholesome dish that’s easy to prepare and can be customized with a squeeze of lemon for a bright finish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 lb mini shell pasta
- 1-2 tablespoons olive oil
- 4 cups chopped broccoli
- 1 (15 oz) can white beans, drained and rinsed
- 3-4 cloves garlic, minced
- 1 cup prepared pesto sauce
- Salt and black pepper, to taste
- Lemon wedges for squeezing, if desired
Instructions
- Cook the pasta: Fill a large pot with water and bring it to a boil. Add a big pinch of salt if desired. Add the mini shell pasta and cook according to package directions until al dente. Drain the pasta, reserving some pasta water if needed to thin out the pesto later. Set the pasta aside.
- Sauté garlic and broccoli: Heat a large pan over medium heat and add about 1 tablespoon of olive oil. Add the minced garlic and cook until fragrant, about one minute. Add the chopped broccoli along with a big pinch of salt and black pepper. Optionally, add a bit more olive oil after adding the broccoli. Stir well and cook for 5-7 minutes until broccoli is tender. Cover with a lid for a few minutes to allow the broccoli to steam and develop a nice brown color.
- Add white beans and combine: Stir in the drained white beans and cook for another minute to warm through. Add the cooked pasta and pesto sauce to the pan, mixing everything together thoroughly. If the pesto feels too thick, add reserved pasta water little by little to reach desired consistency. Adjust seasoning with salt and pepper as needed and cook until pasta is warmed through.
- Serve: Transfer pasta to plates and add a squeeze of fresh lemon juice on top if desired for a bright, fresh finish. Serve immediately.
Notes
- Reserve pasta water when draining pasta; it helps loosen the pesto sauce if it is too thick.
- You can use any short pasta shape if mini shells are unavailable.
- For a vegan option, ensure the pesto sauce is dairy-free or make your own vegan pesto.
- Adding lemon juice brightens the dish but is optional based on taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently with a splash of water to loosen the sauce.
