Christine @ Good & PlatedThis hearty and healthy vegetarian pasta dish is ready in 30 minutes and features a unique flavor combination of basil pesto, caramelized onions and rosemary.
This pesto pasta with white beans and kale recipe might win the title of “most frequently made dish” in my kitchen. I’ve been making it for easily over a decade at this point. It’s one of those recipes I discovered in a cookbook ages ago and slowly over time it’s become my own (I don’t even own that cookbook anymore, but the recipe is here to stay).
What makes it so special is the unique flavor combination of pasta with fresh basil pesto, sweet caramelized onions and an uncommon herb in pasta dishes – rosemary. You might look sideways at the rosemary in the ingredient list, but trust me, it adds that “hmm, what is that delicious flavor” element to this dish.
Pairing the pasta with hearty kale and cannellini beans makes it filling without being too heavy. It also reheats beautifully so it’s awesome for meal prep or a dinner party when you want to make something ahead of time.
If you are looking for a new pasta dish without a tomato based sauce to add to your dinner rotation, definitely give this one a try!
Pesto Pasta with White Beans and Kale Ingredients
- Pasta: You’ll want to use a shortcut type pasta in this recipe, ideally one like rotini or penne rigate, which has the perfect crevices to hold onto the delicious fresh basil pesto.
- Fresh basil pesto: The key word here is “fresh.” Yes you can use a jarred pesto, but fresh pesto has a stronger garlic flavor that really adds something to the dish. If you can’t find freshly made pesto in a store near you, my Dairy Free Basil Pesto is a perfect make at home option.
- Olive Oil: No need to use your best extra virgin here, but keeping with the Italian theme, olive oil is the ideal cooking fat for this recipe.
- Yellow Onion: Yellow onions have a natural sweetness when caramelized so they are the perfect contrast to the garlic basil pesto.
- Dried Rosemary: Rosemary might be the secret star of this dish. It adds a nice complexity to the flavor profile, but it’s not obvious exactly what it is you are tasting. I’ve also only ever made it with dried rosemary, mostly because that’s easy to keep on hand in my pantry.
- Kale: Any kind of kale such as the lacinato or curly variety is fine to use, just be sure to chop it fairly small so you don’t have pieces that are too large in each bite.
- Cannellini Beans: I like to use cannellini beans in this recipe because they are larger and I find them creamier than other white beans, but any canned white bean would work.
- Parmesan: A little grated parmesan for serving is optional, but it adds a nice saltiness to the dish.
Recipe FAQS
You definitely can, but in my experience the flavor is best with fresh pesto. If you do go the jarred route, I’d add a teaspoon or so of freshly grated garlic when you mix the pesto and pasta together to boost the flavor.
Absolutely! This is one of my favorites to make for meal prep or to feed a large crowd. Just reserve the grated parmesan for adding just before serving.
It’s technically vegetarian because I always add parmesan to finish off the dish, and because some fresh basil pesto recipes include cheese. But if you are vegan or avoiding dairy you can leave out the parmesan all together and use my Dairy Free Basil Pesto recipe for the fresh basil pesto.
You can, though it’s hearty enough without it! If you wanted to add meat though, it would pair well with either chicken breast or a white fish.
I hope you enjoy this recipe as much as my family and I do!
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Pesto Pasta with White Beans and Kale
This hearty and healthy vegetarian pasta dish is ready in 30 minutes and features a unique flavor combination of basil pesto, caramelized onions and rosemary.
- Total Time: 30 minutes
- Yield: 9 cups 1x
Ingredients
- 1 lbs short cut pasta, like rotini or penne
- ⅓ cup fresh basil pesto
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- ½ teaspoon dried rosemary
- 1 large bunch kale, stems removed and chopped, approximately 6 cups
- 1 15.5 oz can cannellini beans, drained and rinsed
- Salt and ground black pepper, to taste
- (optional) Grated parmesan for serving
Instructions
- Cook the pasta: Bring a large pot of water to a boil over high heat. Add the pasta and continue to boil until tender (7-10 minutes). Drain the pasta in a colander and return to the pot, off the heat. Stir in the pesto and set aside.
- Start onions: Heat olive oil in a large pot with a lid over medium heat. Add onions and a pinch of salt and stir to combine. Cook for 2 minutes over medium heat, then cover and reduce heat to low. Cook onions for 8 minutes more to soften, stirring occasionally.
- Caramelize onions: Once onions are softened, remove cover and turn heat up to medium high to caramelize the onions. Cook for approximately 5 minutes stirring regularly to prevent the onions from burning/sticking. If it starts to get too brown, reduce heat slightly.
- Add kale and beans: Once onions are caramelized, reduce heat to medium, add in the rosemary and kale and stir to combine. Cook for 5 minutes until kale is wilted. Add cannellini beans and stir for 1 minute more to warm the beans. Season with salt and pepper to taste.
- Finish dish: Remove the pot from the heat and add the pesto pasta to the pot with the kale and beans and stir to combine. Serve immediately and top each plate with a sprinkle of parmesan to taste.
Notes
Adapted from The Healthy Kitchen: Recipes for a Better Body, Life, and Spirit by Andrew Weil MD, Rosie Daley, et al.
Nutrition information does not include the optional parmesan cheese.
Leftover pasta can be stored in an airtight container in the refrigerator for up to four days.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Diet: Vegetarian
Nutrition
- Serving Size: 1.5 cups of prepared pasta
- Calories: 311
- Sugar: 2 g
- Sodium: 383.1 mg
- Fat: 12 g
- Carbohydrates: 43.2 g
- Protein: 11.3 g
- Cholesterol: 0 mg