Step 1

Heat olive oil in a large saute dish or Dutch oven over medium heat. Add onion and cook for 3 minutes until starting to become translucent. Add garlic and chili flakes and cook for another minute until garlic is very fragrant. Stir in white wine, cook until slightly reduced, another minute.

Step 2

Add milk and water followed by frozen spinach. Cook, stirring occasionally, breaking up the frozen spinach until the milk is beginning to simmer, about 5-7 minutes.

Step 3

Once the liquid is boiling, add pasta and salt, cook, stirring frequently until pasta is al dente, about 20-25 minutes.

Step 4

While pasta is cooking, make your bread crumb topping. Heat 2 tbsp of oil in a frying pan over medium heat, add panko bread crumbs. Cook, stirring frequently until evenly browned, about 4-6 minutes. Stir in Parmesan and set aside.

Step 5

Once pasta is cooked, stir in the white beans and pesto. Serve with crispy bread crumb topping.