Ingredients
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3/4 (16 oz) pkg rigatoni pasta
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1 lemon
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3 tbsp olive oil, divided
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1/2 cup panko bread crumbs
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1 tbsp chopped fresh parsley
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2 (15.5 oz) cans cannellini beans, drained and rinsed
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1/2 cup grated Parmesan cheese, plus more to serve
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1/2 tsp crushed red pepper flakes (optional)
Steps
1
Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain, reserving 2 cups pasta water, then return pasta to pot.
2
Meanwhile, zest the entire lemon and squeeze 2 tbsp juice from it. In a 12-inch skillet, heat 1 tbsp oil on medium-high. To skillet, add the bread crumbs and zest. Cook 2–3 min., until bread crumbs are golden brown, stirring frequently. Remove from heat and stir in the parsley. Season with salt and pepper. Transfer to a plate and set aside.
3
To a blender, add the beans, lemon juice, remaining 2 tbsp oil, Parmesan, crushed red pepper flakes (if using), and 1 cup reserved pasta water. Season with salt and pepper. Purée until smooth, adding more pasta water as needed to create a smooth, creamy sauce.
4
Add sauce to pasta in pot and toss to combine, adding more pasta water a splash at a time if needed to fully coat pasta. To serve, top with the lemony bread crumbs and more Parmesan, if desired.
