A vegetarian pesto alternative with Instant Pot white beans as the protein. Earthy flavors from the beans and pesto mix with the reminiscence of Italy with the artisan Dagostino Pasta.
Beans 1 Hour | Pasta 10 Minutes | Serves 6-8
- Fun Fact about White Beans
- Ingredients for White Bean Pesto Pasta
- Directions for White Bean Pesto Pasta
- About Dagostino Pasta
Great Northerns are grown in the Midwest and generally popular in America and are popular in soups, stews, and casseroles. South American Indian farmers are thought to be responsible for developing Great Northern beans in addition to corn. Great Northerns are called “common beans” and were spread through Central and South America by migrating farmers. Spanish explorers brought these beans back home when returning from their voyages to the New World and also helped introduce these beans to Africa through trade.
Ingredients for White Bean Pesto Pasta
2 cups cooked Camellia Great Northern Beans, cooled
Salt to taste
Directions for White Bean Pesto Pasta
Cook beans prior to making – this Instant Pot recipe makes it easy.
Bring a large pot of water to a boil. When the beans are almost complete and the water is boiling, salt well — like the sea, add the Dagostino Penne Pasta, and cook for 6 minutes to al dente. Save a cup of pasta water for thinning the sauce and immediately drain the pasta in a collider.
Place warm pasta in a large bowl. Add pesto and mix well. Add pasta water, 1 tablespoon at a time, to reach the desired consistency of a creamy sauce.
- Add beans. Toss gently, so beans remain intact. Taste for seasoning and adjust if necessary. Serve immediately with Parmesan, if desired.
Buon Appetito! Enjoy your White Bean Pesto Pasta!
About Dagostino Handmade Pasta
From Lemons to Premium Pasta
Our story started with lemon farmers in Sicily. In the early 19th century lemons would go on long voyages from Sicily to New Orleans, usually taking around 100 days. These Sicilians would create settlements in New Orleans and with them came pasta.
The Fresina Family, our founders, were some of these original lemon farmers and started creating handmade pasta in New Orleans in 1926. Since then, the D’Agostino and Hayward families have continued their tradition of creating premium handmade pasta using pure semolina flour and water then cutting the pasta through bronze dies and air-drying in wooden cellars.
Our pasta is still made the old-fashioned way, in our pasta factory, using the “delicate” method developed centuries ago. Small quantities of pasta are extruded through bronze, carefully looped over wooden rods, straightened, and then air-dried in wooden cellars. Celebrated for its delicate texture and classic flavor, our pasta is handmade, all-natural, and preservative free, producing the best tasting pasta available on the market today.
Our sauces are some of the most authentic sauces available outside of Italy. The sauces are handmade in small batches with a unique blend of fresh herbs and spices. Made without preservatives, each batch is carefully examined by our chefs and food scientists to ensure our sauces are the best tasting on the market.
You will experience our time honored family treasure in every meal.