Fettuccine With Cranberry Beans & Pesto

This hearty Italian-inspired dish marries the earthy sweetness of cranberry beans with the bright, herbaceous punch of homemade basil pesto. The combination of al dente fettuccine, savory simmered beans in vegetable broth, and crunchy toasted pine nuts creates a satisfying texture contrast in every bite. It is a perfect weeknight dinner that feels special enough for guests, offering a robust flavor profile that is both comforting and fresh. Ideal for vegans or anyone looking to incorporate more plant-based proteins into their diet, this recipe is quick to assemble and delivers a warm, home-cooked experience.

Cooking Method: Boiling, Frying, Sautéing, Stewing

Cuisine: Italian

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 6

Calories: 540

Dietary: Vegetarian

Description

This hearty Italian-inspired dish marries the earthy sweetness of cranberry beans with the bright, herbaceous punch of homemade basil pesto. The combination of al dente fettuccine, savory simmered beans in vegetable broth, and crunchy toasted pine nuts creates a satisfying texture contrast in every bite. It is a perfect weeknight dinner that feels special enough for guests, offering a robust flavor profile that is both comforting and fresh. Ideal for vegans or anyone looking to incorporate more plant-based proteins into their diet, this recipe is quick to assemble and delivers a warm, home-cooked experience.

Ingredients

1 cup Cranberry beans -- dry
1 1/2 cups Fresh basil leaves, firmly packed
1 cup Romano cheese, grated (or nutritional yeast for vegan)
10 tablespoons Extra virgin olive oil
1 large Yellow onion, chopped
4 cloves Garlic, minced
2 cups Vegetable broth
1 lb Fettuccine
1/2 cup Pine nuts, toasted
to taste Salt and pepper

Directions

1
Prepare the cranberry beans by cooking them according to package directions until tender, then drain and rinse.
2
In a blender or food processor fitted with the metal blade, combine the fresh basil leaves, grated Romano cheese, and 6 tablespoons of olive oil.
3
Process the mixture until smooth and creamy, then set the pesto aside.
4
Toast the pine nuts in a dry skillet over medium heat for 4 to 5 minutes, shaking occasionally until golden and fragrant. Set aside.
5
In a large frying pan or skillet, warm the remaining 4 tablespoons of olive oil over medium heat.
6
Add the chopped onion and minced garlic to the pan and saute, stirring frequently, until the onion is soft and translucent, about 10 minutes.
7
Add the vegetable broth and the prepared cranberry beans to the pan.
8
Bring the mixture to a boil, then reduce the heat to low.
9
Simmer uncovered for 5 to 10 minutes, or until the stock is reduced by one-fourth and the flavors meld.
10
Meanwhile, cook the fettuccine in a large pot of salted boiling water until al dente, following package instructions.
11
Drain the pasta and transfer it to a large warmed serving bowl.
12
Pour the bean and broth mixture over the pasta.
13
Add the prepared basil pesto and the toasted pine nuts to the bowl.
14
Toss everything together gently until the pasta is evenly coated and combined with the beans and sauce.
15
Taste and season with freshly ground salt and pepper as needed.
16
Serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 540kcal

% Daily Value *
Total Fat 22g34%
Saturated Fat 6g30%
Cholesterol 15mg5%
Sodium 450mg19%
Total Carbohydrate 65g22%
Dietary Fiber 8g32%
Sugars 4g
Protein 22g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Bean Substitutions: You can substitute cranberry beans (Borlotti) with kidney beans, cannellini, chickpeas, small white beans, or black-eyed peas.

Pasta Variations: Try using linguine or two-color pasta (egg and spinach-egg) for a visual twist.

Pesto Variations: For a different herb profile, use equal parts basil and flat-leaf parsley, or add a little cilantro.

Cheese Options: While Romano is traditional, you can use Pecorino or Parmesan. For a vegan version, omit the cheese or use nutritional yeast.

Broth Choice: Vegetable broth is used here, but you can also use chicken broth, water, or a combination.

Garnish: Optionally garnish with whole fresh basil leaves for added color and freshness.

Keywords: fettuccine, cranberry beans, pesto, italian pasta, vegan dinner, basil sauce, pine nuts, bean stew, quick meal, plant based, romano cheese, garlic, onion, vegetable broth, healthy dinner, comfort food, easy recipe, protein rich, herb sauce, family meal

Read it online: https://www.chefs-mate.com/recipe/fettuccine-with-cranberry-beans-pesto/