Can I use store bought jarred pesto?

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.

Can I make this dish ahead of time and reheat it?

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.

Is this dish vegan or vegetarian?

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.

Can I add meat to this dish?

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.

Pesto Pasta with White Beans and Kale

Ingredients

Scale

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

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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.

Author: Christine @ Good & Plated
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