Penne With Asparagus Pesto and White Beans

17 hours ago 1

Democracy Dies successful Darkness

3.7 (32)

By Joe Yonan

This weeknight-friendly pasta with achromatic beans showcases asparagus 2 ways: The stalks are blended into a pesto, and the tips are sautéed. It's a terrific mode to marque bully usage of peak-season outpouring vegetable.

Ingredients

12 ounces (1 ample bunch) asparagus
1 spoon good salt, positive much arsenic needed
12 ounces dried whole-wheat penne, oregon different abbreviated pasta shape
3 tablespoons positive 1 spoon extra-virgin olive oil, divided
1 cupful loosely packed basil leaves (from 2 tiny bunches), divided
1 ail clove, chopped
1/4 cupful earthy almonds
1 spoon finely grated citrus zest, oregon much arsenic needed, positive 1 tablespoonful caller citrus juice, oregon much arsenic needed
1/2 cupful vegetarian parmesan cheese, finely grated, positive much for serving (see Where to buy)
One (15-ounce) tin no-salt-added cannellini beans, drained and rinsed (about 1 1/2 cups)

Nutritional Facts

Per serving

Calories
410
Fat
14 g
Saturated Fat
3 g
Carbohydrates
55 g
Sodium
450 mg
Cholesterol
5 mg
Protein
15 g
Fiber
9 g
Sugar
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Good Veg: Ebullient Vegetables, Global Flavors, a Modern Vegetarian Cookbook," by Alice Hart (The Experiment, 2017).

Tested by Joe Yonan.

Published April 2, 2017

Updated March 16, 2026