Creamy White Bean Pesto Pasta

Step 1

Toast nuts: Add pine nuts to a large saucepan or pot over medium heat (see note 1). Toast nuts, stirring frequently, until golden brown, 2 to 3 minutes. Set aside to cool.

Step 2

Start sauce: Return the saucepan to the stove. Heat 1 tablespoon of the olive oil over medium-high heat. Add onion, sauté until translucent, about 3 minutes. Add garlic, sauté until fragrant, about 1 minute. Pour in broth and beans. Stir to incorporate any brown bits from the bottom of pan. Cover with a lid, reduce heat to medium-low, and simmer until liquid has been absorbed (5 to 10 minutes).

Step 3

Cook pasta: Bring a large pot of salted water to boil. Cook pasta al dente. Reserve 1 cup pasta water, before draining.

Step 4

Blend sauce: Meanwhile, add pine nuts, basil, (whole) spinach, remaining 4 tablespoons olive oil, lemon juice, salt, and the onion bean mixture to a blender. Blend until smooth and creamy (it's okay if there are small flecks of basil still visible).

Step 5

Combine: Return the noodles to the pot, over low heat. Pour in the sauce, stir until evenly coated. Stir in in spinach and green peas. If needed, add small amounts of pasta water to thin. Cook until peas are warmed through. Season with salt and pepper. Serve hot with brazil nut parmesan on top.

Step 6

Preheat: Preheat oven to 350°F (177°C).

Step 7

Bake nuts: Scatter brazil nuts on a baking sheet. Bake until golden, about 10 minutes, shaking the pan halfway through. Transfer to a plate to cool.

Step 8

Peel nuts: Using a small knife, flake off as much of the skin from the nuts as you can.

Step 9

Mix: Add nuts, garlic powder, salt and nutritional yeast (if using) to a food processor (or blender). Process until the mixture looks sandy. Use as a topping wherever you might sprinkle parmesan cheese. Refrigerate extra.