Food & Cooking Recipes Ingredients Pasta and Grains Pasta and White Beans with Broccoli Pesto 3.2 (114) 10 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 25 mins Servings: 4 This simple pasta dish uses cannellini beans, which are a high-fiber, low-calorie way to add protein. Use broccoli for a pesto sauce instead of basil. Ingredients Coarse salt and ground pepper 1 bunch broccoli, cut into 1-inch pieces (about 4 cups) 10 ounces short pasta, such as fusilli 5 teaspoons extra-virgin olive oil ½ ounce Parmesan, finely grated (¼ cup), plus more for serving (optional) 1 teaspoon finely grated lemon zest, plus 1 tablespoon lemon juice ½ cup packed fresh parsley leaves ½ small garlic clove 1 can (15 ½ ounces) cannellini beans, rinsed and drained Directions In a large pot of boiling salted water, cook broccoli until tender and bright green, about 4 minutes. With a slotted spoon, transfer broccoli to a food processor. Return water to a boil and cook pasta according to package instructions. Reserve 2 cups pasta water; drain pasta and return to pot. To food processor, add oil, Parmesan, lemon zest and juice, parsley, and garlic. Puree until smooth, about 2 minutes, scraping down side as needed. Transfer pesto to pot with pasta. Stir to coat, adding enough reserved pasta water to make a creamy sauce. Stir in beans and heat over medium until warmed through. Season with salt and pepper. To serve, sprinkle with Parmesan, if desired. Jonathan Gregson Rate it Print