Pasta with White Beans and Broccoli Pesto

Two weeks and counting….

Until we close escrow, that is.

Pantry supplies are running low, I’m completely out of brown sugar (how strange is that?!), my freezer is down to an emergency casserole of stuffed shells (thanks Mom!), and my biggest concern at the moment is whether or not Daisy is going to fit in the under-seat carrier for Southwest Airlines.


I may have to put her on a diet…….

Pasta with White Beans and Broccoli Pesto – adapted from martha stewart

1 bunch broccoli, cut into 1-inch pieces (about 4 cups)
2 large handfuls fresh spinach
2 tbs. extra-virgin olive oil
1 tbs. fresh ground black pepper
1 tsp crushed red pepper
Finely grated zest of one lemon, plus 2 tbs. lemon juice
1/2 cup packed fresh parsley leaves
4 small garlic cloves
10 ounces short pasta, such as fusilli
1 can cannellini beans, rinsed and drained

Fresh grated parmesan cheese

In a large pot of boiling salted water, cook broccoli until tender and bright green, about 4 minutes. With a slotted spoon, transfer broccoli to a food processor. Add spinach, oil, black pepper, crushed red pepper, lemon zest, lemon juice, parsley, garlic and about 1/2 cup pasta water. Puree until smooth, about 2 minutes, scraping down side as needed. Set aside. Return water to a boil and cook pasta according to package instructions. Drain pasta and return to pot. Transfer pesto to pot with pasta. Stir to coat, adding enough reserved pasta water to make a creamy sauce. Stir in beans and heat over medium until warmed through. Season with pepper and sprinkle with Parmesan, if desired.


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