Spaghetti with Sun-Dried Tomato Pesto, Mushrooms, and White Beans
This, easy refreshing pasta comes together in the blink of an eye. The sweet, earthy sun-dried tomatoes pair wonderfully with toasted walnuts and fresh basil to make a smooth, tangy pesto. Woodsy sautéed mushrooms and meaty cannellini beans ensure it’s plenty satisfying too. (Photo source: Jared Kent)
| Yield: 4 servings | Time: 25 minutes |
Ingredients
For the sun-dried tomato pesto
½ cup sun-dried tomatoes in olive oil
4 cloves garlic, whole
2 cups loosely packed basil leaves
1 teaspoon red pepper flakes
½ cup lightly toasted walnuts
1 cup olive oil
zest and juice of 1 lemon
salt and pepper to taste
For the pasta
8 ounces dried spaghetti noodles
8 ounces baby bella mushrooms, thinly sliced (shiitakes or portabellas would also work)
1 15.5-ounce can cannellini beans, drained
1 tablespoon balsamic vinegar
Preparation
For the sun-dried tomato pesto
Combine all ingredients in a blender or food processor and blend until smooth. Season to taste with salt and pepper.
For the pasta
Cook the spaghetti to al-dente according to the instructions on the packaging.
Before draining, reserve two ladles worth of the pasta cooking water. Drain the pasta and toss with a little olive oil so it doesn’t stick, set aside until ready to serve.
Heat the oil over high heat in a large pan. Add the mushrooms and sauté for 7-8 minutes, stirring occasionally, until they get golden brown on the outside.
Add the beans and cook for 2 more minutes, just until they’re heated through. Next, add the cooked pasta, reserved pasta cooking water, balsamic vinegar, chopped parsley, and pesto into the pan.
Stir to combine and cook for 1-2 minutes to heat the pesto and pasta. Season to taste with salt and pepper and serve hot.
Zero-waste tips
• You can use any other pasta noodles you have on hand such as rigatoni or penne.
• Other nuts such as pine nuts, almonds, pistachios, or cashews will also work in the pesto.