Lemon-Infused White Bean Pasta with Chives

A vibrant pasta dish where cannellini beans create a creamy base, brightened by lemon juice and fresh chives, tossed with perfectly cooked spaghetti.

Cuisine: Italian

Category: Pasta

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 12 oz spaghetti
• 1 (15 oz) can, rinsed and drained cannellini beans
• 2 tbsp extra-virgin olive oil
• 2 cloves, minced garlic
• 1/4 cup lemon juice
• 1/4 cup, chopped chives
• 1/4 tsp red pepper flakes
• 1/2 cup reserved pasta water
• 2 tbsp, grated Parmesan cheese

Instructions

1. Step 1: Bring 4 quarts of salted water to a rolling boil in a large pot (use 1 tbsp salt). Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant but not browned.
3. Step 3: Add 1 (15 oz) can rinsed cannellini beans to the skillet, mashing them with a fork until mostly smooth. Stir in 1/4 cup lemon juice and 1/2 cup reserved pasta water, cooking for 2 minutes until sauce thickens slightly.
4. Step 4: Add drained spaghetti to the skillet, tossing to coat evenly. If sauce is too thick, add 2 tbsp reserved pasta water. Season with salt and pepper to taste.
5. Step 5: Remove from heat, stir in 1/4 cup chopped chives and 2 tbsp grated Parmesan. Serve immediately.