Creamy Lemon Pasta with Five Bean Salad
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
12 oz. dry bucatini pasta (or pasta of choice)
6 tbsp. butter
3 cloves garlic, minced
2 shallots, minced
½ tsp. red pepper flakes, or to taste
1 cup heavy cream
Zest from 1 lemon (about 1 tbsp.)
2 tbsp. lemon juice
½ tsp. salt, or to taste
½ tsp. black pepper, or to taste
½ cup freshly grated parmesan cheese
¾ - 1 cup pasta water
1 jar Paisley Farm Five Bean Salad, drained
2 tbsp. fresh parsley, minced
Instructions
- Bring a pot of water to a boil and add a generous pinch of salt. Add the dry pasta and cook al dente, according to package directions. When the pasta is done, reserve 1 cup of pasta water and set aside. Drain the pasta and set aside.
- Melt the butter in a skillet over low-medium heat. When the butter is melted and slightly bubbling, whisk in the garlic, shallots, and red pepper flakes. Cook for 1 minute. Reduce the heat to low and whisk in the heavy cream, lemon zest, lemon juice, salt, and black pepper. Bring to a simmer and cook for five minutes, whisking often, or until the mixture has thickened.
- Next, whisk in the parmesan cheese, 1 tablespoon at a time. Add ¾ cup reserved pasta water and bring to a simmer. Cook 4 to 5 minutes until you have a smooth and thick sauce. If the sauce becomes too thick, add the remaining ¼ cup of pasta water and let simmer for a couple minutes.
- Working in a few smaller batches, add the cooked pasta to the sauce, gently tossing with tongs before adding the next batch. Once all of the pasta is added and coated in sauce, gently mix in the five bean salad and parsley. Serve immediately.
- Makes 6 to 8 servings.
