Spinach Pasta with Pinto Beans

Instructions

1. Cook the Pasta

   2 min hands-on14 min waiting

   • Bring a large pot of salted water to a rolling boil.
   • Cook the pasta until 1 minute less than the package instructions for al dente.
   • Reserve some pasta cooking water, then drain the pasta and set aside.

2. Prepare the Aromatics

   3 min hands-on11 min waiting

   • Finely chop the shallots and crush the garlic.
   • Heat olive oil in a wide frying pan over medium-low heat.
   • Sauté shallots for about 8–10 minutes until softened and translucent, stirring occasionally.
   • Add crushed garlic and sauté for an additional 2 minutes until fragrant.

3. Blanch the Greens

   2 min hands-on6 min waiting

   • Bring water to a boil in a separate pot.
   • Immerse spinach and basil leaves for 1 minute.
   • Transfer to an ice bath to preserve color, then drain and squeeze out excess water.

4. Blend the Sauce

   4 min hands-on

   • In a blender, combine sautéed shallots and garlic, blanched greens, drained pinto beans, lemon juice, yeast extract, and some water.
   • Blend until smooth and creamy.
   • Gradually add reserved pasta water until desired consistency is reached.
   • Season with salt and black pepper to taste.

5. Heat the Sauce

   2 min hands-on3 min waiting

   • Pour the blended sauce back into the frying pan.
   • Warm over low heat, stirring occasionally.

6. Combine Pasta and Sauce

   2 min hands-on

   • Add cooked pasta to the pan with the sauce.
   • Toss gently to coat evenly.
   • Add more reserved pasta water if the sauce is too thick.

7. Finish with Mozzarella

   1 min hands-on1 min waiting

   • Grate or crumble mozzarella over the pasta.
   • Stir gently to melt cheese slightly into the sauce.

8. Serve and Garnish

   2 min hands-on

   • Plate the pasta and garnish with freshly cracked black pepper.
   • Add chopped fresh basil or a drizzle of olive oil before serving.
   • Cooking tips:
   • To enhance the umami flavor, increase the yeast extract slightly or add a teaspoon of grated Parmesan cheese.
   • For a more vibrant lemon flavor, zest half a lemon and stir it into the sauce before blending.
   • Ensure the pasta is not overcooked; it should remain slightly al dente.
   • Reserve more pasta water than you think you'll need to adjust the sauce consistency perfectly.