Creamy Cannellini Bean Rigatoni

Step 1

1 Bring a large pot of water to a boil, then add enough salt so it tastes like the sea

Step 2

2 Add the pasta and cook according to the package directions

Step 3

3 Right before you drain the pasta, reserve 2 cups of the pasta water

Step 4

4 While the pasta cooks, in a small dry skillet over medium heat, toast the pine nuts, tossing often, until golden brown, 3 to 5 minutes

Step 5

5 Remove from the heat and transfer the nuts to a small heatproof bowl

Step 6

6 Once you drain the pasta, wipe the pot dry and return it to medium heat

Step 7

7 Add the oil, garlic and red pepper flakes and cook, stirring, until the garlic is fragrant but not browned, about 30 seconds

Step 8

8 Add the beans, the 1/2 teaspoon of salt and the black pepper, and stir to coat in the oil

Step 9

9 Add 1 cup of the reserved pasta water

Step 10

10 Using a potato masher or the back of a fork, crush the beans until mostly mashed

Step 11

11 Add the pasta and stir well to coat with the beans

Step 12

12 Sprinkle in the nutritional yeast, if using, and stir again to combine

Step 13

13 If the pasta mixture is a little stiff, stir in some or all of the remaining pasta water to loosen

Step 14

14 Taste, and season with more salt, if desired, and remove from the heat

Step 15

15 Divide the pasta among bowls, and top with the basil leaves, pine nuts and a little more oil

Step 16

16 Sprinkle with the lemon zest and black pepper, and serve

Step 17

17 Because of technical issues, the nutritional analysis for this recipe is unavailable

Step 18

18 We will add that information as soon as possible