Indulge in a delightful fusion of flavors with our Sun Dried Tomato White Bean Spaghetti with Kale Pesto! This vibrant Italian dish not only tantalizes your taste buds but also packs a nutritious punch, making it the perfect choice for a quick weeknight dinner or a special gathering. With its rich, creamy kale pesto and the hearty goodness of white beans, this recipe will elevate your pasta game to new heights. Ready to impress your family and friends with a dish that's as beautiful as it is delicious? Let’s dive into this culinary adventure that’s sure to become a favorite at your table!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 ounces spaghetti
- 1 can (15 ounces) white beans, drained and rinsed
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups kale, chopped
- 1/4 cup pine nuts
- 1/4 cup olive oil
- 2 cloves garlic
- Salt and pepper to taste
Instructions
- Prepare all ingredients by washing kale thoroughly, removing stems, and roughly chopping. Drain and rinse white beans. Chop sun-dried tomatoes into small pieces.
- Toast pine nuts in a dry skillet over medium heat until golden brown and fragrant, stirring constantly to prevent burning. Remove from heat and set aside.
- Create kale pesto by combining chopped kale, toasted pine nuts, 2 peeled garlic cloves, 1/4 cup olive oil, salt, and pepper in a food processor. Blend until smooth and consistent, scraping down sides as needed.
- Bring a large pot of salted water to a rolling boil. Add spaghetti and cook according to package instructions until al dente, typically 8-10 minutes.
- While pasta cooks, heat a large skillet over medium heat. Add drained white beans and chopped sun-dried tomatoes, sautéing for 3-4 minutes to warm through.
- Reserve 1/2 cup pasta cooking water before draining spaghetti. Drain pasta and return to pot.
- Add kale pesto and white bean mixture to spaghetti, tossing gently to combine. If needed, add reserved pasta water to help sauce coat pasta evenly.
- Taste and adjust seasoning with additional salt and pepper as desired. Serve immediately in warm pasta bowls.
Tips
- Prep Ahead: To save time, wash and chop the kale and sun-dried tomatoes in advance. You can also toast the pine nuts ahead of time and store them in an airtight container.
- Perfectly Cooked Pasta: Always salt your pasta water generously! This is your chance to infuse flavor into the spaghetti. Cook it until al dente for the best texture.
- Adjust the Pesto: If you prefer a creamier pesto, feel free to add a splash of lemon juice or a tablespoon of nutritional yeast for added flavor and richness.
- Customize Your Greens: Kale isn’t the only option! Feel free to substitute with spinach or arugula for a different twist on the pesto.
- Add Protein: For a heartier meal, consider adding grilled chicken, shrimp, or even some sautéed mushrooms for extra protein and flavor.
- Garnish with Freshness: Top your dish with freshly grated Parmesan cheese or a sprinkle of red pepper flakes for an extra kick!
- Serve Warm: This dish is best enjoyed fresh, so serve it immediately after tossing with the pesto for the best flavor and texture.
Nutrition Facts
Calories: 521kcal
Carbohydrates: g
Protein: 17g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
