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Spinach Pesto Pasta With Broccoli Rabe And White Beans

Ingredients

• Kosher salt and freshly ground black pepper
• 1 pound broccoli rabe
• 8 ounces whole-wheat penne pasta
• 1 packed cup baby spinach
• Zest and juice of 1 lemon
• 1/4 cup roasted unsalted almonds
• 3 tablespoons grated Parmesan, plus more for serving
• 4 cloves garlic
• 1/4 cup plus 1 tablespoon olive oil
• 1 small fennel bulb, cored and thinly sliced, fennel fronds reserved
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup dry white wine, such as Sauvignon Blanc
• One 15-ounce can cannellini beans, drained and rinsed

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