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White Bean Cheesy Pasta with Gremolata

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Ingredients Equipment Method

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

Equipment

  • A large deep skillet
  • Food processor or blender

Method
 

For the Gremolata
  1. 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
  1. 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.
  2. Place half of the white beans in a food process along with the garlic and lemon juice. Pulse until very smooth. Set aside.
  3. 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.
  4. 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.
  5. Divide the pasta amongst 4-6 bowls, garnish with the gremolata and serve immediately.