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Pasta with Cannellini Beans served in two white bowls.
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Pasta with White Beans

Pasta with White Beans is a perfect under 30 minute meal to throw together for company or if you are craving a scrumptious Italian meal. A satisfying pasta dish that is loaded with the flavors of bacon, pesto and sun-dried tomatoes.
Course Dinner
Cuisine Italian
Keyword Pasta with Cannellini Beans, Pasta with White Beans, White Bean Pasta
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 servings
Calories 473kcal
Author Heather

Ingredients

  • 16 ounces pasta
  • 8 ounces pancetta or bacon *cut into small pieces
  • 1 tablespoon olive oil if using pancetta
  • 1 large brown onion *about 2 cups cut into strips
  • 1 tablespoon crushed garlic *from about 4 garlic cloves
  • 15 ounces white beans *rinsed & drained, See Note #1 below
  • 14 ounces can artichoke hearts *drained & cut in half, See Note #2 below
  • 5-6 ounces sun-dried tomatoes strips
  • 1 1/2 cups frozen peas
  • 1 cup Toasted Walnut Pesto
  • 1 cup reserved pasta water See Note #3 below
  • Garnish with fresh grated parmesan

Instructions

  • Cook pasta to al dente in salted water, following instructions on package and making sure to reserve pasta water for sauce. Add frozen peas to colander & drain pasta over top of them for quick prep.
  • Meanwhile, if using bacon cut into strips and fry in a large frying pan over medium heat until crispy, approximately 7 mins. (If using pancetta cook with same method but add 1 tbsp olive oil.)
    Once cooked remove with slotted spoon onto paper towels to absorb the extra drippings. Drain pan of all but 1 tbsp drippings.
  • While the bacon and pasta are cooking drain and rinse cannellini beans- set aside. Measure and prepare all other veggies.
  • With the reserved bacon drippings sauté onions over medium-high heat until slightly translucent- approximately 5-6 mins. Add fresh garlic the last 1-2 mins of cooking the onions.
    Lower to a medium-low heat and add pesto, beans, artichoke hearts, sun-dried tomatoes and bacon. Stir gently.
    Add pasta, peas and reserved pasta water. Stir until all the ingredients are fully incorporated. Garnish with fresh grated parmesan.

Notes

Recipe Notes
Note #1- I often use 2 cans of white beans for this recipe for the extra nutrition.
Note #2- As with the beans, I often use 2 cans of artichoke hearts.
Note # 3- Using a glass measuring cup dip into pasta water prior to straining pasta.
Note #4- The best order of preparation:
  1. Put water on to boil.
  2. Cook bacon.
  3. Sauté onion.
  4. Once water is boiling cook pasta.
  5. Follow through with remaining steps. 

Nutrition

Calories: 473kcal | Carbohydrates: 50g | Protein: 14g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 635mg | Potassium: 296mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1093IU | Vitamin C: 19mg | Calcium: 95mg | Iron: 3mg