Family Favourite

Creamy pesto butter bean pasta

Adding beans to your pasta adds a depth of richness and is an easy way to include extra protein. This pasta features a creamy pesto sauce, parmesan, asparagus, and butter beans–making it a great one-dish meal.

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins


  • food processor*
  • large pot
  • non-stick skillet
  • silicone or rubber spatula
  • cutting board
  • knife
  • measuring cups and spoons



  • 1 cup (20g) fresh basil leaves, lightly packed
  • 2 tbsp (30g) chopped walnuts
  • 1-2 cloves garlic
  • ¼ cup (60ml) olive oil
  • 2 tbsp (30ml) parmesan, finely grated


  • 1 lb (454g) bucatini
  • 4qt (3.8L) water
  • 2 tbsp (30ml) salt

To finish

  • 2 tbsp (30ml butter
  • 1 cup (240ml) canned butter beans, rinsed and drained
  • ½ lb (227g) asparagus, trimmed and cut
  • ½ cup (120 ml) whipping cream
  • pinch of salt
  • 1 tsp (5ml) fresh cracked pepper
  • 2 tsp (10ml) lemon juice
  • ¼ Cup (60ml) parmesan cheese


  1. Put the basil, walnuts and garlic into your food processor bowl and pulse until broken down, but still chunky. Drizzle in the olive oil and pulse until smooth. Add the parmesan and pulse a couple more times until all ingredients are combined. Set aside.
  2. Trim the bottom 2 inches of asparagus and discard. Cut the asparagus, on a long bias, about ¼” (½ cm) thick and 1” (2 ½ cm long). Drain and rinse the butter beans.
  3. Bring 4 qts (3.8L) water to a boil with 2 tbsp (30ml) salt. Add the bucatini and cook, stirring often until the noodles are al dente (soft, with a slightly firm centre). When the bucatini are finished, set aside one cup of the cooking liquid and drain the pasta.
  4. In a non-stick skillet, over medium high heat, melt the butter and cook until it starts to foam. Add the asparagus pieces with a pinch of salt and sauté for 2-3 minutes. Stir in the drained butter beans, cream, ½ cup of the reserved pasta water and bring to a simmer. Add the bucatini to the pan and gently toss, until warmed through. If the pan becomes dry, add a splash more pasta water and continue cooking.
  5. Once the pasta is hot and all the ingredients are well mixed, remove from the heat. Add in the pesto, lemon juice and cracked pepper. Toss until the bucatini is well coated, adding a splash more pasta water if needed.  
  6. Split into 4 bowls and top with a generous amount of fresh grated parmesan and a few leaves of fresh basil 


*If your food processor is too large to process this amount of ingredients, double the amounts and keep the unused amount for later. Pesto will freeze well for up to 3 months.