Brothy Beans and Pasta with Pesto Drizzle

pesto

🥗Healthier: spinach pesto

💰Cheaper: homemade basil pesto

Spinach pesto is lower in calories and can be made with less expensive ingredients.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Wrap the Parmigiano-Reggiano rinds with thyme sprigs in a cheesecloth. Tie with kitchen twine.

In a large pot, combine soffritto, shallot and garlic over medium-high heat. Cook until fragrant, about 2-3 minutes.

Add the stock, the rinds, lemon zest and juice. Bring to a boil. Reduce heat to medium and simmer for 45 minutes, stirring occasionally.

Meanwhile, bring 5 quarts of salted water to a boil. Cook the pasta according to package instructions. Drain, and then rinse with cold water to prevent sticking. Set aside.

Remove rinds and garlic halves. Add pasta and beans to the pot. Cook until beans are warmed through, about 6-7 minutes.

Drizzle with pesto and sprinkle with Parmigiano. Serve with crusty bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens