Creamy Lemon-Garlic Rigatoni

This deliciously creamy pasta dish relies on an unusual ingredient to obtain its structure: cooked cannellini beans.

Think of it as a garlicky white bean puree on toast with a few tomatoes – a perfectly fine crostini. In fact, that’s exactly how I came up with the idea of using pureed beans, thinned with lemon juice, water and garlic puree to dress a pasta dish.

The result is a creamy sauce punctuated with spicy notes of garlic and chili pepper, then lightened and balanced with a good hit of lemon. And in my opinion, there is nothing wrong with that

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This deliciously creamy pasta dish relies on an unusual ingredient to obtain its structure: cooked cannellini beans.

Think of it as a garlicky white bean puree on toast with a few tomatoes – a perfectly fine crostini. In fact, that’s exactly how I came up with the idea of using pureed beans, thinned with lemon juice, water and garlic puree to dress a pasta dish.

The result is a creamy sauce punctuated with spicy notes of garlic and chili pepper, then lightened and balanced with a good hit of lemon. And in my opinion, there is nothing wrong with that kind of meal!

Difficulty: simple
Yield: makes about 4-6 servings