Pasta with White Beans and Broccoli Pesto

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Serves4 (2 cups each)
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  1. Heat 3 quarts of water in a large pot over high heat to a boil. Add broccoli and cook 4 minutes, until tender.
  2. Remove from pot with slotted spoon and place in food processor.
  3. Return water to a boil and cook pasta according to directions on package, or about 7-9 minutes.
  4. Drain pasta when cooked, reserving 2 cups of water.
  5. To the food processor, add oil, parmesan, lemon zest, lemon juice, parsley and garlic. Puree until smooth, about 2 minutes, scraping down the sides as necessary.
  6. Transfer pesto to pot with pasta. Stir to coat, adding water as needed to make a creamy sauce.
  7. Stir in beans and heat until beans warmed through, about 5 minutes. Serve warm.

Recipe Tips

Use any type of pasta for this dish.

Substitute 4 cups of spinach in place of broccoli.

Use chickpeas in place of cannellini beans.

Nutrition Facts
Pasta with White Beans and Broccoli Pesto
Amount Per Serving
Calories 400 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 5mg 2%
Sodium 523mg 22%
Potassium 879mg 25%
Total Carbohydrates 64g 21%
Dietary Fiber 11g 44%
Sugars 3g
Protein 18g 36%
Vitamin A 36%
Vitamin C 125%
Vitamin D0%
Calcium 14%
Iron 30%
* Percent Daily Values are based on a 2000 calorie diet.

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