White Bean Cheesy Pasta with Gremolata
This White Bean Cheesy Pasta features tender pasta dressed in a silky white cheddar sauce amped up with pureed beans and topped with a refreshing gremolata.
Equipment
- A large deep skillet
- Food processor or blender
Ingredients
Gremolata
- ½ cup fresh parsley finely chopped, tightly packed
- 1 clove garlic minced
- 2 tbsp lemon zest
- 2 tsp lemon juice
White Bean Cheesy Pasta
- 2½ cups dried short pasta I used cappelletti
- 1 (540 mL, 18 fl oz.) can white kidney beans drained and rinsed
- 1 clove garlic peeled
- 1 lemon juiced
- 2 tbsp unsalted butter
- 3 tbsp all-purpose flour
- ½ cup dry white wine
- 2 cups whole milk
- 1½ cup white cheddar shredded
- 2 tsp Dijon mustard
- ¾ tsp salt
Instructions
For the Gremolata
- Place all ingredients in a small bowl and toss to integrate. Cover and refrigerate until ready to use. Best used the same day it's made.
For the Pasta
- Place a large pot of water over high heat and bring to a boil. Once boiling, salt the water and add the pasta. Cook the pasta according to the package's instruction. Drain, rinse and toss the cooked pasta in oil before setting aside.
- Place half of the white beans in a food process along with the garlic and lemon juice. Pulse until very smooth. Set aside.
- Melt the butter in a large, deep skillet over medium heat until frothy. Whisk in the flour to form a roux. Cook the roux until it turns a light caramel color and gives off a nutty aroma. Whisk in the wine and gradually whisk in the milk. Bring the mixture up to a gentle boil and add the cheese, salt and Dijon. Stir until the cheese is fully incorporated. Turn the heat down to low.
- Grab the reserved pureed white bean and stir it into the cheese sauce until fully integrated. Stir in the reserved pasta and the remaining whole white beans. Toss to coat.
- Divide the pasta amongst 4-6 bowls, garnish with the gremolata and serve immediately.