"At the holidays, the big celebrations get all the attention, but most of us have to keep cooking plenty of everyday meals, too. Recipes like this can be a lifesaver." —Rach
This recipe originally appeared in our Holiday 2021 issue. Get the magazine here.
Bring a large pot of water to boil for the pasta.
In a large skillet, heat the EVOO over medium. Add the shallots, celery, and a pinch of salt and pepper, stirring until softened, 2 to 3 minutes. Add the garlic and red pepper; stir for 1 minute more. Pour in the wine and cook until it evaporates, 5 to 6 minutes.
Add the lemon juice and half the beans to the bowl of a food processor; puree until smooth. Add to the pan with remaining whole beans and reduce heat to low. Season with salt.
Once water is boiling, salt, add pasta, and cook for 1 minute less than the package directions. Scoop out 1/2 cup pasta cooking water, then drain pasta.
Stir tuna, pasta, and reserved cooking water into pan with beans. Season. Stir in parsley and serve.