Broccoli & White Bean Pasta

Broccoli & White Bean Pasta

by Dishing Up the Dirt

Prep Time: 15 minutes  |  Cook Time: 15 minutes  |  Serves: 4

Lemon Tahini Sauce

• 1/4 cup tahini
• 1 large clove of garlic, minced
• 1/2 cup water + additional to thin if necessary
• 2 Tablespoons fresh lemon juice
• 2 Tablespoons olive oil
• 1/8 teaspoon cayenne pepper
• 1 Tablespoon minced parsley
• salt and pepper to taste

Pasta

• 12 ounces Rigatoni pasta (or pasta of choice)
• 1 pound broccoli, cut into small florets
• 1 (15 ounce) can white beans, rinsed and drained (navy, cannellini or butter beans)
• salt and pepper to taste

1. Prepare the lemon tahini sauce by combining all the ingredients and whisking until completely smooth and creamy. This works best with an immersion blender or small food processor. Taste test and adjust as necessary.
2. Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente. Drain, reserving 1 cup of cooking liquid.
3. Place a steamer basket in another pot of boiling water. Add the broccoli, cover the pan, and steam until the broccoli turns bright green and tender, about 4 minutes.
4. Toss the cooked pasta, broccoli and white beans with the lemon tahini sauce. Add additional cooking liquid from the pasta if the sauce is too thick or the pasta seems dry. Season pasta to taste with plenty of salt and pepper and serve.

Notes

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.