Ingredients:

  • 2 cans (15 oz / 425g each) cannellini beans, drained and rinsed
  • 1 tbsp (15ml) extra virgin olive oil
  • 1/2 cup (75g) diced yellow onion
  • 3 cloves (9g) garlic, minced
  • 2 cups (60g) fresh baby spinach
  • 1/2 cup (125g) basil pesto
  • 1/4 cup (60ml) heavy cream
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 cup (25g) freshly grated Parmesan cheese
  • Salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil in a large non-stick skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
  2. Stir in the minced garlic and cook for 30 seconds until fragrant.
  3. Fold in the rinsed beans. Increase the heat slightly and cook for 3-5 minutes, stirring occasionally.
  4. Use a spatula to gently mash approximately 10% of the beans directly in the pan to release natural starches for thickening.
  5. Reduce heat to low. Stir in the heavy cream and basil pesto.
  6. Fold in the baby spinach and stir until the leaves have just wilted and the sauce is glossy.
  7. Remove the pan from the heat immediately. Stir in the Parmesan cheese and lemon juice.