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Spinach Pesto Pasta with Broccoli Rabe and Beans

Spinach Pesto Pasta with Broccoli Rabe and Beans

A quick, flavorful, and nutrient-packed Spinach Pesto Pasta with Broccoli Rabe and Beans. This healthy plant-based dish combines fresh greens, creamy homemade pesto, and hearty beans for a satisfying meal ready in under 30 minutes. Perfect for weeknight dinners or an impressive meal for guests, it offers bold flavors, vibrant color, and versatile ingredient options.

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

For the Pesto

  • 2 cups fresh spinach
  • 2 cloves garlic
  • 1/4 cup pine nuts or walnuts (lightly toasted)
  • 1/2 teaspoon salt (plus more to taste)
  • 2 tablespoons fresh lemon juice
  • 1/3 cup extra virgin olive oil
  • 1/4 cup grated Parmesan cheese (optional, can use vegan cheese or omit)

Main Ingredients

  • 1 bunch broccoli rabe, trimmed
  • 12 ounces whole wheat or regular pasta
  • 1 cup cannellini beans, drained and rinsed
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the Broccoli Rabe and Pasta: Trim the broccoli rabe and blanch it in boiling salted water for 2-3 minutes until tender but still bright green. Remove with a slotted spoon. In the same pot, cook the pasta according to the package instructions until al dente. Drain the pasta, reserving 1 cup of pasta water.
  2. Make the Spinach Pesto: In a food processor, combine fresh spinach, garlic, nuts, salt, and lemon juice. Pulse while gradually drizzling in olive oil until the mixture is smooth and creamy. If using Parmesan cheese, blend it in at the end. Taste and adjust seasoning as needed.
  3. Combine Pesto, Broccoli Rabe, Beans, and Pasta: In a large bowl or back in the pasta pot, toss the cooked pasta with pesto, drained cannellini beans, and blanched broccoli rabe. Add reserved pasta water a little at a time as needed to loosen sauce and help it cling to the pasta evenly.
  4. Final Seasoning and Serve: Toss everything together once more, seasoning with salt, pepper, and an extra squeeze of lemon juice if desired. Serve warm, garnished optionally with extra nuts, Parmesan cheese, and fresh herbs like basil or parsley.

Notes

  • Use fresh spinach and broccoli rabe for the best flavor and vibrant color.
  • Reserve some pasta water to help emulsify the pesto sauce and coat the pasta perfectly.
  • Blanch broccoli rabe just until tender to keep its bright color and slight bite.
  • Adjust the amount of garlic in the pesto to your taste.
  • Lightly toast nuts before adding them to the pesto to enhance their flavor.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Boiling, Blanching, Blending
  • Cuisine: Italian-inspired
  • Diet: Plant-Based

Nutrition

  • Serving Size: 1 serving
  • Calories: 420 kcal
  • Sugar: 2 g
  • Sodium: 350 mg
  • Fat: 18 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 48 g
  • Fiber: 9 g
  • Protein: 17 g
  • Cholesterol: 5 mg

Keywords: spinach pesto pasta, broccoli rabe pasta, plant-based pasta, healthy pasta recipe, quick dinner, vegetarian pasta, vegan pesto pasta