Pasta with Cannellini-Spinach Pesto

By charlotteh371

Ingredients

• 1/2 pound fresh spinach, large stems discarded and leaves rinsed
• 1 1/2 cups cooked cannellini beans, drained and any liquid reserved
• 2 large garlic cloves, minced
• 1 medium scallion
• 3/4 cup packed coarsely chopped fresh basil leaves
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra-vigin olive oil
• Salt and freshly ground pepper
• 3/4 pound orecchiette
• 1/2 cup crumbled feta cheese (about 3 ounces)
• 2 tomatoes, chopped

Preparation

Step 1

Bring a large pot of salted water to a boil. Meanwhile, heat a large skillet; add the spinach with the water that clings to the leaves and cook over high heat, stirring, until wilted, about 2 minutes. Put the spinach in a colander and press out the excess liquid. Chop the spinach and transfer it to a food processor. Add 1 1/4 cups of the beans, the garlic, scallion, basil, lemon juice, olive, a pinch each of salt and pepper and a few tablespoons of the reserved bean liquid or water. Puree the mixture until smooth.

2
Add the orecchiette to the boiling water and cook until al dente. Drain, leaving enough water to keep the pasta moist, and transfer it to 4 bowls. Top with the pesto, feta, tomatoes and the reserved 1/4 cup of beans. Grind fresh pepper over the pasta and serve.