Sun-Dried Tomato & White Bean Pesto Pasta

• 12 ounces penne pasta
• 1 medium zucchini, diced
• 1 cup cooked white beans (cannellini or navy), drained and rinsed
• 1/2 cup sun-dried tomatoes packed in oil, drained
• 1 cup fresh basil leaves, packed
• 2 garlic cloves, minced
• 1/4 cup grated Parmesan cheese (plus more for serving)
• 1/4 cup extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1 tablespoon olive oil for sautéing zucchini

Instructions

1. Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain the pasta.
2. While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced zucchini and sauté for about 4-5 minutes until tender and lightly golden. Season with a pinch of salt and set aside.
3. In a food processor or high-speed blender, combine white beans, sun-dried tomatoes, fresh basil, minced garlic, Parmesan cheese, lemon juice, olive oil, and crushed red pepper flakes (if using). Blend until smooth and creamy. If the pesto is too thick, add reserved pasta water 1 tablespoon at a time to reach desired consistency.
4. Taste the pesto and season with salt and freshly ground black pepper as needed.
5. Return drained pasta to the pot or a large mixing bowl. Add the white bean pesto and sautéed zucchini. Toss gently to combine, adding more reserved pasta water a splash at a time if needed to help coat the pasta evenly.
6. Serve immediately, garnished with extra Parmesan cheese and fresh basil leaves if desired.

Chef tips

• If you don't have sun-dried tomatoes packed in oil, rehydrate dry ones in warm water for 20 minutes and drain before using.
• Substitute penne with other pasta shapes like fusilli or farfalle for variety.
• For a vegan version, omit Parmesan or use a vegan parmesan alternative and add nutritional yeast for a cheesy flavor.
• Make ahead: Prepare the pesto up to 2 days in advance and store in an airtight container in the fridge. Reheat pasta gently with a splash of water or olive oil.