One Pot Creamy Kale, White Bean and Pesto Pasta
One Pot Creamy Kale, White Bean and Pesto Pasta is an easy, vegetarian dinner that's perfect for weeknights and fancy enough for a special occasion.
Servings: 4 -5 servings
Ingredients
- 1 tablespoon olive oil
- 1/2 cup finely chopped shallots
- 1 teaspoon grated or minced garlic
- Zest of a lemon
- 1/4 teaspoon red pepper flakes
- Kosher salt and fresh ground black pepper to taste
- 12 ounces uncooked fussili or similar size pasta see above on gluten free pasta
- 1 bunch Tuscan kale, stems removed and chopped
- 4 cups water
- 14.5 ounce can cannellini beans, drained and rinsed
- 1/3 cup heavy cream or canned full fat coconut milk
- 1/4 cup shredded Parmesan cheese
- 3 tablespoons pesto, plus extra for topping the pasta
- 1 tablespoon chopped fresh dill
- Juice of a lemon
Instructions
- In a large, heavy bottomed pot, heat the olive oil over medium-high heat. Add in the shallots and sauté for 2 minutes or until softened. Add in the garlic, red pepper flakes, lemon zest, salt and pepper and sauté another 30 seconds.
- Add in the kale, pasta, water and season with salt and pepper. Stir, then bring to a boil. Cook for approximately 10 minutes or until the pasta is al dente. Stir frequently. Most of the water should be absorbed at this point.
- Stir in the beans, coconut milk or cream, Parmesan cheese and pesto. Continue to cook until the pasta is creamy and warmed through, taste for seasoning. Finish the pasta by squeezing in the juice of a lemon and adding in the dill. Stir to combine and then serve topped with extra pesto, Parmesan cheese and dill if desired.
Nutrition
Calories: 466kcal | Carbohydrates: 77g | Protein: 17g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 386mg | Fiber: 8g | Sugar: 10g