30-Minute High Protein Pesto Pasta That Actually Fills You Up

It is 6pm and you need a win. You want something fresh, fast, and healthy right now. This High Protein Pesto Pasta is exactly what your body is craving.

It delivers a massive protein punch without feeling heavy. You will feel energized and satisfied after just one bowl. This is the ultimate spring dinner for your busy life.

Why This Recipe Is a Winner

This dish is a weeknight superhero for your kitchen. It combines the power of chickpea pasta with creamy white beans. You get all the comfort of carbs with none of the slump.

It is the perfect healthy reset for your busy schedule. Your whole family will actually want to eat their broccoli tonight. Plus, it is ready in just 30 minutes total.

Simple Cooking Method

Making this dish is incredibly simple and fast. You will whip up a zesty homemade pesto in your food processor. Then, you just boil the pasta and toss in the greens. Even a kitchen beginner can master this meal tonight.

Ingredients You’ll Need

This recipe uses fresh seasonal produce and simple pantry staples. You probably have most of this in your kitchen already.

• 8 ounces chickpea rotini or penne pasta
• 2 cups broccoli florets, cut into small bite-sized pieces
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 2 cups fresh basil leaves, firmly packed
• 1/2 cup grated Parmesan cheese
• 1/3 cup extra-virgin olive oil
• 1/4 cup pine nuts, toasted
• 2 cloves garlic, peeled
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Step-by-Step Directions

1. Bring a large pot of salted water to a boil.
2. In a food processor, combine the basil, pine nuts, garlic, and Parmesan.
3. Pulse the mixture until it is finely chopped.
4. Slowly stream in the olive oil until it is emulsified.
5. Season the pesto with lemon juice, salt, and pepper.
6. Add the chickpea pasta to the boiling water for 5 minutes.
7. Add the broccoli and boil for 3 to 4 more minutes.
8. Reserve 1/2 cup of pasta water, then drain the rest.
9. Return everything to the pot with beans and pesto.
10. Toss thoroughly and add reserved water for a creamy consistency.
11. Adjust the seasoning and serve it immediately.

Best Ways to Enjoy It

Serve this in a big bowl while it is still steaming. Add a sprinkle of extra Parmesan or red pepper flakes. It pairs perfectly with a crisp side salad. This is the ideal meal for a healthy reset night.

How to Store Leftovers

Store any leftovers in an airtight container for three days. The flavors actually get better as they sit. Reheat gently on the stove with a splash of water. This makes for a killer meal prep lunch the next day.

Pro Tips for Best Results

• Do not overcook the chickpea pasta or it will get mushy.
• Toast your pine nuts for a much deeper, nuttier flavor.
• Always reserve your pasta water to make the sauce creamy.
• Use fresh basil for the best vibrant green color.
• Small broccoli florets cook faster and coat better in sauce.
• Rinse your beans well to remove excess sodium.
• Add a pinch of red pepper flakes for a little heat.

Ways to Switch It Up

• Swap pine nuts for walnuts or sunflower seeds.
• Use nutritional yeast instead of cheese for a vegan version.
• Add cherry tomatoes for a pop of sweetness.
• Stir in some baby spinach at the very end.
• Use frozen broccoli if you are in a major rush.

Common Questions

Can I use regular pasta instead?

Yes, but you will lose some of the protein benefits. Adjust the cooking time based on the package directions.

How do I keep the pesto green?

The lemon juice helps prevent the basil from turning brown quickly. Keep it sealed tight in the fridge.

You deserve a dinner that makes you feel as good as it tastes. Go make this High Protein Pesto Pasta right now!

— Jasmine

High Protein Pesto Pasta with Broccoli and White Beans

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 485

Ingredients Method

Ingredients

  

• 8 ounces chickpea rotini or penne pasta
• 2 cups broccoli florets, cut into small bite-sized pieces
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 2 cups fresh basil leaves, firmly packed
• 1/2 cup grated Parmesan cheese
• 1/3 cup extra -virgin olive oil
• 1/4 cup pine nuts, toasted
• 2 cloves garlic , peeled
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Method

 

1. Bring a large pot of salted water to a boil.
2. In a food processor, combine the basil leaves, toasted pine nuts, garlic, and Parmesan cheese; pulse until finely chopped.
3. With the processor running, slowly stream in the extra-virgin olive oil until the mixture is emulsified and smooth.
4. Season the pesto with lemon juice, salt, and black pepper; set aside.
5. Add the chickpea pasta to the boiling water and cook for 5 minutes.
6. Add the broccoli florets to the pasta pot and continue boiling for an additional 3 to 4 minutes until the pasta is al dente and broccoli is tender-crisp.
7. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and broccoli.
8. Return the pasta and broccoli to the pot over low heat; add the cannellini beans and the prepared pesto.
9. Toss thoroughly to coat, adding the reserved pasta water 1 tablespoon at a time until the sauce reaches a creamy consistency.
10. Adjust seasoning with salt and pepper to taste and serve immediately.