Indulge in a comforting bowl of creamy pasta, infused with a divine blend of roasted red pepper pesto and fresh basil. The addition of lemon and white beans lends a tangy, savory crispness. A simple, yet flavorful vegetarian feast ready in no time!
In a large pot, bring water to a rolling boil over high heat. Add salt and pasta, and cook until al dente according to package instructions. Before draining, reserve 1 cup of pasta water.
2
While the pasta cooks, in a large pan, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
3
Add the roasted red pepper pesto to the pan and stir to combine.
4
Add the cooked pasta to the pan along with 1/4 cup of the pasta water. Toss to fully coat pasta with sauce.
5
Stir in the white beans, chopped basil, lemon juice, crushed red pepper flakes, red wine vinegar and black pepper.
6
Add more pasta water if needed, to reach the desired sauce consistency.
7
Sprinkle grated pecorino cheese over pasta and gently stir.
8
Serve immediately, garnished with fresh basil leaves. Enjoy your creamy, tangy pasta dish!
Download Cooklist
Get the app to track inventory, save recipes, build meal plans and order groceries from local stores.