White Bean & Spinach Pasta with Pesto Riviera

Pesto Riviera: An exceptional blend of taggiasca olives, EVOO, basil, grana padano cheese, sun-dried tomatoes, pine nuts, and garlic. We adore this Ligurian pasta sauce when combined with creamy white beans and sautéed spinach, creating a hearty and vegetable-rich dinner. Our preferred pasta choice for this effortless meal is Benedetto Cavalieri's lumache, with its shell-like shape ensuring each bite captures the delightful medley of sauce, beans, and spinach!

Ingredients: 

1 (1.1 lb) package Benedetto Cavalieri Lumache 

2 tablespoons Rosemary Infused Olive Oil 

2 shallots, peeled and sliced 

2 garlic cloves, peeled and minced 

8 oz baby spinach 

1 (15.5oz) can white beans, drained and rinsed 

4 oz I Sapori Riviera Pesto 

1 tablespoon Traditional Balsamic Vinegar 

1 tablespoon Sicilian Seasoning Blend  

 Instructions 

Cook the pasta noodles following the instructions on the packaging. Once cooked, drain and rinse them.
In a large skillet, heat olive oil over medium-high heat. When it's hot, add the shallots and garlic, sautéing them for 1 minute.
If necessary, work in batches to sauté the spinach until it wilts, which should take about 5 minutes.
Add the beans, pesto, balsamic, and seasoning blend to the skillet. Stir to combine, and continue sautéing until everything is heated, about 1-2 minutes.
Incorporate the cooked pasta into the skillet and toss it with the vegetables and sauce. Cook long enough for the pasta to heat through before dividing the dish between plates and serving. Enjoy!