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A bowl of green pesto pasta with broccoli florets and white beans

High Protein Pesto Pasta with Broccoli and White Beans

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 485
Ingredients Method

Ingredients
  

  • 8 ounces chickpea rotini or penne pasta
  • 2 cups broccoli florets, cut into small bite-sized pieces
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • 2 cups fresh basil leaves, firmly packed
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup extra -virgin olive oil
  • 1/4 cup pine nuts, toasted
  • 2 cloves garlic , peeled
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Method
 

  1. Bring a large pot of salted water to a boil.
  2. In a food processor, combine the basil leaves, toasted pine nuts, garlic, and Parmesan cheese; pulse until finely chopped.
  3. With the processor running, slowly stream in the extra-virgin olive oil until the mixture is emulsified and smooth.
  4. Season the pesto with lemon juice, salt, and black pepper; set aside.
  5. Add the chickpea pasta to the boiling water and cook for 5 minutes.
  6. Add the broccoli florets to the pasta pot and continue boiling for an additional 3 to 4 minutes until the pasta is al dente and broccoli is tender-crisp.
  7. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and broccoli.
  8. Return the pasta and broccoli to the pot over low heat; add the cannellini beans and the prepared pesto.
  9. Toss thoroughly to coat, adding the reserved pasta water 1 tablespoon at a time until the sauce reaches a creamy consistency.
  10. Adjust seasoning with salt and pepper to taste and serve immediately.