Spinach Pesto Pasta with Broccoli Rabe and Beans

Discover a quick, flavorful Spinach Pesto Pasta with Broccoli Rabe and Beans recipe perfect for a healthy, satisfying meal anytime. This vibrant dish combines fresh greens, creamy pesto, and hearty beans for a nutrient-packed pasta experience that’s both comforting and light. Whether you’re looking for a wholesome weeknight dinner or an impressive yet easy-to-make meal for friends, this recipe checks all the boxes with bold flavors and simple ingredients.

Why You’ll Love This Recipe

• Loaded with Nutrients: The combination of spinach, broccoli rabe, and beans provides plenty of vitamins, minerals, and fiber for a nourishing meal.
• Quick and Easy: From start to finish, you can have this vibrant pasta dish ready in under 30 minutes—perfect for busy days.
• Delicious Plant-Based Protein: Beans add a creamy texture and protein boost, keeping you full and satisfied without meat.
• Versatile and Customizable: This recipe easily adapts to what you have on hand or your dietary preferences, making it a flexible staple.
• Fresh and Flavorful: Homemade spinach pesto brightens the pasta with herbal, garlicky goodness that feels fresh and gourmet.

Ingredients You’ll Need

Each ingredient has been chosen to balance taste, texture, and nutrition, keeping the dish fresh and flavorful while staying simple enough for any home cook to tackle.

• Fresh Spinach: The main base for the pesto, adding vibrant color and earthy flavor.
• Broccoli Rabe: Offers a slight bitterness that perfectly complements the creamy pesto and beans.
• Cannellini Beans: These white beans lend smoothness and a satisfying protein punch.
• Garlic: Essential for that bold, aromatic foundation in the pesto.
• Pine Nuts or Walnuts: Provide rich texture and a nutty undertone for the pesto.
• Olive Oil: The glue that brings everything together with silky richness.
• Parmesan Cheese (optional): Adds savory depth, but you can use vegan cheese or omit for a plant-based version.
• Whole Wheat or Regular Pasta: Choose your favorite pasta to soak up the pesto and carry the flavors.
• Lemon Juice: A splash of brightness to lift the flavors and balance richness.
• Salt and Pepper: To season everything perfectly.

Variations for Spinach Pesto Pasta with Broccoli Rabe and Beans

Feel free to make this recipe your own by swapping ingredients or adjusting flavors, making it easy to fit your unique tastes or dietary needs.

• Swap the Beans: Try chickpeas or black beans as alternative protein sources for a different texture and flavor.
• Change the Nuts: Use almonds, cashews, or even pumpkin seeds for the pesto base to vary the nutty notes.
• Use Different Greens: Substitute kale or arugula if broccoli rabe is not available or you prefer a milder taste.
• Add Heat: Include red pepper flakes or a dash of hot sauce for a spicy kick.
• Vegan Version: Replace Parmesan with nutritional yeast or omit cheese entirely for a dairy-free option.

How to Make Spinach Pesto Pasta with Broccoli Rabe and Beans

Step 1: Prepare the Broccoli Rabe and Pasta

Start by trimming the broccoli rabe and blanching it in boiling salted water for a few minutes until tender but still bright green. Remove it with a slotted spoon. In the same pot, cook your pasta according to the package instructions until al dente. Drain, reserving a cup of pasta water.

Step 2: Make the Spinach Pesto

In a food processor, combine fresh spinach, garlic, nuts, a pinch of salt, and lemon juice. Pulse while gradually drizzling in olive oil until smooth and creamy. If using Parmesan cheese, blend it in last for a rich, savory finish. Adjust the seasoning to taste.

Step 3: Combine Pesto, Broccoli Rabe, Beans, and Pasta

In a large mixing bowl or the pasta pot, toss the cooked pasta with the pesto, drained beans, and broccoli rabe. Use reserved pasta water as needed to loosen the sauce and help it cling to the pasta evenly.

Step 4: Final Seasoning and Serve

Give everything a final toss with salt, pepper, and an extra squeeze of lemon if desired. Serve warm, garnished with extra nuts, cheese, or fresh herbs.

Pro Tips for Making Spinach Pesto Pasta with Broccoli Rabe and Beans

• Use Fresh Ingredients: Fresh spinach and broccoli rabe will give your pesto the best flavor and vibrant color.
• Reserve Pasta Water: This starchy water helps to emulsify the sauce and coat your pasta perfectly.
• Don’t Overcook Greens: Blanch broccoli rabe just until tender to keep its beautiful color and slight bite.
• Adjust Garlic Level: Garlic in pesto should be balanced—add a little at first, then increase to taste.
• Toast Nuts Lightly: Toasting pine nuts or walnuts before adding them enhances their flavor tremendously.

How to Serve Spinach Pesto Pasta with Broccoli Rabe and Beans

Garnishes

Sprinkle toasted nuts, extra Parmesan cheese, and some freshly cracked black pepper on top. For added freshness, a sprinkle of chopped fresh basil or parsley brings a lively finishing touch.

Side Dishes

This pasta pairs beautifully with a light mixed green salad dressed with lemon vinaigrette, or some crusty whole-grain bread to scoop up any leftover pesto sauce.

Creative Ways to Present

Serve the pasta chilled for a refreshing summer salad variation or drizzle with a little chili oil to spice things up. For a cozy twist, top with roasted cherry tomatoes or sautéed mushrooms.

Make Ahead and Storage

Storing Leftovers

Place any leftovers in an airtight container in the refrigerator and consume within 3 days to maintain freshness and flavor.

Freezing

While the pesto pasta is best enjoyed fresh, you can freeze the pesto separately in ice cube trays and thaw portions as needed, keeping ingredients fresh and ready.

Reheating

To reheat, gently warm the pasta in a skillet with a splash of water or olive oil to prevent drying out, stirring frequently until heated through.

FAQs

Can I use other greens instead of broccoli rabe?

Absolutely! Kale, Swiss chard, or even arugula work wonderfully in this recipe and adjust the flavor slightly to your liking.

Is this recipe suitable for vegans?

Yes! Simply omit the Parmesan cheese or replace it with nutritional yeast to make the dish fully plant-based.

How can I make the pesto without a food processor?

You can finely chop the spinach, garlic, and nuts by hand and then mix with olive oil and lemon juice, though the texture will be chunkier.

What types of beans work best in this dish?

Cannellini or white beans are ideal due to their creamy texture, but chickpeas or navy beans are great alternatives as well.

Can this pasta be served cold?

Yes, serving it chilled turns it into a refreshing salad. Just toss with a little extra olive oil before refrigerating.

Final Thoughts

Spinach Pesto Pasta with Broccoli Rabe and Beans is one of those recipes you’ll want to return to again and again because it brings together incredible flavor, wholesome ingredients, and quick prep time effortlessly. Whether you’re feeding family or enjoying a solo dinner filled with nutrition and taste, this dish makes healthy feel indulgent. Give it a try and savor every vibrant bite!

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