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Spinach Pesto Pasta with Broccoli Rabe and Beans

Spinach Pesto Pasta with Broccoli Rabe and Beans

Spinach Pesto Pasta with Broccoli Rabe and Beans is a vibrant, nutritious, and hearty dish that balances the peppery bite of broccoli rabe, creamy cannellini beans, and fresh spinach pesto. Perfect for any meal, this recipe is simple to prepare, loaded with plant-based protein and essential vitamins, and offers bold, layered flavors to delight all palates.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

For the Pesto

  • 2 cups fresh spinach leaves
  • 1/4 cup toasted pine nuts
  • 2 cloves garlic
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh lemon juice
  • 1/4 cup extra virgin olive oil

For the Pasta and Vegetables

  • 1 bunch broccoli rabe, trimmed
  • 12 oz pasta of choice (penne or rigatoni recommended)
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste

For Garnish (Optional)

  • Extra grated Parmesan cheese
  • Toasted pine nuts
  • Drizzle of olive oil
  • Freshly cracked black pepper

Instructions

  1. Prepare the Broccoli Rabe: Trim the broccoli rabe and blanch it in boiling salted water for 2-3 minutes until tender yet vibrant green. Drain and set aside to preserve its flavor and color.
  2. Cook the Pasta: Boil the pasta in salted water according to package instructions until al dente. Reserve a small cup of pasta water before draining to help adjust the sauce consistency later.
  3. Make the Spinach Pesto: In a food processor, combine fresh spinach, toasted pine nuts, garlic, Parmesan cheese, lemon juice, and olive oil. Process until smooth but slightly textured. Add reserved pasta water a little at a time if the pesto is too thick.
  4. Sauté the Beans and Broccoli Rabe: Heat olive oil in a large skillet, sauté minced garlic until fragrant, then add drained cannellini beans and blanched broccoli rabe. Cook for a few minutes until thoroughly warmed and combined.
  5. Toss Everything Together: Add the cooked pasta to the skillet with the sautéed mixture. Stir in the prepared spinach pesto and gently toss to coat everything evenly. Use reserved pasta water as needed to achieve a silky sauce.
  6. Serve with Garnish: Plate the pasta and finish with optional extra Parmesan cheese, toasted pine nuts, a drizzle of olive oil, and freshly cracked black pepper for an enhanced presentation and flavor.

Notes

  • Toast pine nuts before blending to enhance their buttery flavor.
  • Reserve pasta water to loosen pesto for a creamy consistency.
  • Blanch broccoli rabe briefly to reduce bitterness while keeping its vibrant color.
  • Use fresh spinach and garlic for a bright and fresh pesto.
  • Do not overblend the pesto; leaving some texture adds a rustic quality.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Boiling and Sautéing
  • Cuisine: Italian-inspired
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 3 g
  • Sodium: 350 mg
  • Fat: 18 g
  • Saturated Fat: 4.5 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 50 g
  • Fiber: 8 g
  • Protein: 15 g
  • Cholesterol: 10 mg

Keywords: spinach pesto pasta, broccoli rabe pasta, cannellini beans pasta, healthy pasta recipe, vegetarian pasta, easy weeknight dinner