White Bean and Asparagus Picatta

Zesty White Bean & Asparagus Pasta

Ohhhh Monday (really Tuesday). Boy, do I love me some Monday (even though it is Tuesday)! 😅

After a LONG weekend of relaxation, I needed a meal that matches this Monday’s (well it’s actually Tuesday – we just took Monday off) vibe — something easy, satisfying, and with a bit of zest. Since I love pasta—and apparently need more butter in my diet—I whipped up this flavorful dish. And good news: you can make it vegetarian or vegan with just a few tweaks!

Ingredients:

• 1 lb linguine (or any pasta you like—no bias!)
• 1/2 lb asparagus (but hey, go wild with broccoli or green beans if you prefer)
• 6 tbsp butter 🧈
• 2-3 cloves garlic, minced
• 1 can white beans, drained and rinsed
• 3 anchovy fillets (optional, but adds great umami)
• 3 tbsp capers
• Juice of 1 lemon 🍋
• Black pepper, to taste
• Fresh parsley (optional garnish)

Let’s Make It Happen!

Step 1:
Boil your pasta. If you’re working with limited space (like me, in a van—no judgment!), use the same pot for the sauce to keep things simple. While the pasta cooks, start on your sauce if you can.

Step 2:
For the veggies—my choice was asparagus, which I grilled ahead of time for extra flavor. In a rush? Just toss the green veggies into the boiling water during the last couple of minutes of cooking. If grilling, aim for medium-high heat for 6-8 minutes, turning once or twice.

Step 3:
Now for the sauce!

• In a large skillet or even the same pot (if you’re tight on space), melt the butter over medium heat until it foams and subsides.
• If using anchovies, throw them in now and cook until they melt away—trust me, the flavor is out of this world!
• Add the minced garlic and cook until fragrant (about 1 minute).
• Pour in a splash of white wine (or water if you prefer) and simmer for about 2 minutes, letting it reduce slightly.

Step 4:
Add a bit of the pasta water—about 1/4 cup—to tighten it up. Stir in the white beans, mashing some with your spoon to thicken the sauce and add the capers.

Step 5:
When the sauce has thickened just a bit, toss in the cooked pasta and your grilled (or blanched) asparagus. Give it a good mix, and squeeze in fresh lemon juice for that zesty kick!

Finish:
Taste and adjust with black pepper. Garnish with chopped parsley if you have it. Serve immediately and enjoy the quick, flavorful escape from the Monday (or Tuesday) blahs!

This dish is flexible, fun, and perfect for a weeknight—or even a Monday in a van. 😉 Cheers to good eats, no matter where you are!