Cannellini are Italian white beans. Today I wanted to use up leftover Basil Pesto and I instantly decided to use a can of Cannellini as both are Italian. Such a simple-headed decision sometimes works well. I added Cauliflower instead of Pasta, because I am currently trying to lose weight. This can be a great side dish if you use good quality Pesto. The Pesto that I used today was a little too old and I could tell it. However, I enjoyed this healthy dish. Naturally, you can use other beans such as Chickpeas.


4 Servings


400g Cauliflower *cut into bite-size florets
Salt for cooking
1 can (400g) Cannellini (White Beans)
Pesto of your choice *I used Basil Pesto
Salt & Black Pepper
Parmesan Cheese *optional

  1. Cook Cauliflower florets in salted water until cooked. You can cook them soft, but I prefer slightly crunchy. Drain well, place in a mixing bowl.
  2. Drain a can of Cannellini (White Beans), rinse under cold water if you wish to do so, then drain well. Add to the mixing bowl.
  3. Add a generous amount of Pesto and mix to combine. Season with Salt & Black Pepper as required. Add some grated Parmesan and serve.