Spinach and Parsley Pastawith Hidden Beans and Lots of Parmesan

Bring a large pot of salted water to a boil over high heat.

Add the pasta and cook according to the package instructions, usually 8–10 minutes, until al dente.

While the pasta is cooking, place the drained cannellini beans in a small saucepan, add a splash of water or broth, and warm over medium heat for 3–4 minutes, stirring occasionally.

When the beans are warm, set the saucepan aside and keep the beans covered to stay hot.

Drain the cooked pasta, reserving about ½ cup of the pasta cooking water, then return the pasta to the pot.

Add the washed spinach and chopped parsley to the hot pasta; cover the pot for 1–2 minutes to let the greens wilt.

Stir in the warmed cannellini beans, grated Parmesan cheese, and a tablespoon of the reserved pasta water to create a silky sauce; toss until the cheese melts and everything is evenly coated.

Season the mixture with cracked black pepper and salt to taste, adjusting the seasoning as needed.

If the sauce looks too thick, add a little more pasta water, one tablespoon at a time, until the desired consistency is reached.

Transfer the pasta to serving plates, sprinkle an extra pinch of cracked pepper and a few shavings of Parmesan on top, and serve immediately.