Featuring one of our newest products, Four Peppercorn Pasta Luce Linguine, we designed this recipe for the health-conscious consumer who doesn't want to sacrifice great flavor. Vitamin-rich spinach plays a starring role in this easy to make pesto, while cannellini beans supply creaminess and an extra kick of protein; add this linguine, which boasts half the carbs and twice the protein of traditional pasta, to the mix and you've got a crowd pleaser that's just as delicious as it is healthy.
1 lb. Pappardelle's Four Peppercorn Pasta Luce
8 oz. spinach, plus a handful
1/2 cup almonds, toasted
2 cloves garlic
1/2 cup Parmesan cheese
Zest of 1/2 lemon
Juice of 1/2 lemon
3/4 - 1 cup Bella Sol Extra Virgin Olive Oil
1 onion, thinly sliced
1 15 oz. can cannellini beans, drained and rinsed
Salt & pepper, to taste
1. In a food processor, pulse 8 oz. spinach, toasted almonds, and garlic until coarsely chopped. Add lemon zest and juice and puree, while slowly adding olive oil. Process until oil is incorporated, then add Parmesan and pulse once more. Season with salt and pepper to taste. If making in advance, pour a thin layer of olive oil on top to cover pesto, then refrigerate.
2. Bring a pot of salted water to boil. Add pasta and cook to al dente, about 14 minutes; reserve pasta water.
3. Heat a sauté pan over medium-low, adding enough oil to cover the bottom. Add sliced onions and slowly cook until caramelized. Raise heat to medium and add cannellini beans and a handful of spinach. Cook until spinach is wilted and beans are heated through, seasoning with salt and pepper. Add pasta, pesto to taste, and a ladle of pasta water. Serve immediately, adding more Parmesan if desired.