Perfect Pasta, Pesto, and Beans
"Simple to make and very tasty. You can add a few pinches of dried red chili flakes if you would like it to have a bit more character. Serve with a crisp green salad and a chilled Sauvignon Blanc. Beauty in a bowl!"
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 3 cups pasta, of your favorite shape (I like small shells.)
- 3 cups water
- 3 chicken bouillon cubes
- 1 package pesto sauce mix (no fat)
- 1 onion, chopped fairly small
- 2 medium tomatoes, chopped
- 1 (15 ounce) can cannellini or (15 ounce) can small white beans
- grated parmesan cheese (to garnish)
directions
- Prepare pesto according to package directions.
- Put pasta, water, and bullion in large pot or Dutch oven.
- Cook, stirring frequently, for about 10 minutes.
- Do not drain.
- Reduce heat and add pesto.
- Cook stirring frequently until sauce has reduced slightly.
- Stir in tomatoes and onions.
- Cook stirring occasionally until onions soften a bit.
- Plate up and garnish with Parmesan.
- Enjoy!
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Reviews
-
Yummy, a good recipe. But a couple comments... you forgot the beans in the directions (I just added w/ tomatoes and onions). Also the nutritional facts are way off due to preparing the pesto according to package directions. You have to use 1/4 c of olive oil which has approx. 480 cal. I just wanted to point that out for other calorie counters. ;-) Thanks for sharing.
RECIPE SUBMITTED BY
Clifford Boren
La Mesa, 43
We live in La Mesa, CA. I am a retired English teacher, 36 years in San Diego Unified School District. Hobbies: shooting, reading, woodworking, crosswords. Currently, Barbara and I are Retired Senior Volunteer Patrol Officers with the El Cajon Police Department. Barb also volunteers at an El Cajon elementary school.
