🍽️ Penne with pesto, white beans, lemon and parmesan

Name: Penne with pesto, white beans, lemon and parmesan
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g Penne; salt; 250 g white beans (can); 20 g fresh basil; 20 g arugula; 1 sprig parsley; 1 clove garlic; 20 g peeled almond kernels; 50 ml olive oil; 1 unwaxed lemon; 10 g freshly grated Parmesan; white pepper (from a mill)

518 kcal · 30 min · 4 servings

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Ingredients

400 g Penne
salt
250 g white beans (can)
20 g fresh basil
20 g arugula
1 sprig parsley
1 clove garlic
20 g peeled almond kernels
50 ml olive oil
1 unwaxed lemon
10 g freshly grated Parmesan
white pepper (from a mill)

Instructions

1. Bring a large pot of salted water to a boil.
2. Add the penne pasta to the boiling water.
3. Cook the pasta al dente (firm to the bite) as indicated on the package.
4. Open the can or jar of white beans.
5. Pour the beans into a colander.
6. Rinse the beans under cold water.
7. Let the beans drain well in the colander.
8. Wash the basil leaves, the arugula leaves, and the parsley leaves.
9. Dry the herbs thoroughly.
10. Remove any tough stems from the herbs.
11. Place the washed and dried herbs into a blender or food processor.
12. Peel the garlic clove.
13. Add the peeled garlic clove to the herbs in the blender.
14. Add the almonds to the blender.
15. Pour the olive oil into the blender.
16. Reserve a small cup of the hot pasta cooking water.
17. Add 1 to 2 tablespoons of the pasta cooking water to the blender.
18. Blend the ingredients in the mixer until you have a smooth paste.
19. Take the lemon.
20. Grate the outer peel of the lemon (zest).
21. Squeeze the lemon to extract the juice.
22. Add the lemon juice to the pesto.
23. Season the pesto with salt.
24. Season the pesto with pepper.
25. Mix everything well to adjust the flavor.
26. Add the drained white beans to the pot with the pasta.
27. Cook the beans and pasta together for another 2 minutes.
28. Pour the entire contents of the pot into a colander.
29. Let the water drain away.
30. Add the finished pesto to the drained pasta and beans.
31. Mix the pesto evenly with the pasta.
32. Divide the pasta mixture among the plates.
33. Sprinkle the lemon zest over the finished dishes.
34. Grate fresh parmesan cheese over the pasta.
35. Serve the pasta immediately while warm.

Nutrition per serving

kcal: 518
Protein: 16 g · Fett/Fat: 16 g · Carbs: 75 g