Lemon and Basil Pasta

Lemon and Basil Pasta

  • Prep: 5 min
  • Cook Time: 12 min
  • Total: 17 min
  • Serving: 4 Servings

This elegant dinner meal is made with pasta and cannellini beans tossed with a fresh lemon and basil sauce.


  • 10 ounces dried spaghetti
  • 1 19-ounce can white kidney (cannellini) beans, rinsed and drained
  • Juice of 1/2 lemon
  • Peel of 1/2 lemon, finely shredded
  • 3 tablespoons olive oil
  • Sea salt and freshly ground black pepper
  • 1 cup packed fresh basil leaves


  1. Cook the pasta al dente according to package directions, but add the beans to the pot during the last 2 minutes of cooking.
  2. Reserve 1/2 cup of the pasta water prior to draining, drain the pasta and then place back into the pot.
  3. In the meantime, place 1 tablespoon of the oil in a small sauté pan and sauté the lemon peel over medium heat for 1 minute until golden.v
  4. Place the cooked lemon peel, the basil, remaining olive oil, lemon juice, reserved cooking liquid and a pinch of salt and pepper into a food processor and process until mixture is smooth.
  5. Pour the sauce over the pasta and toss to coat. Serve immediately.

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