Orecchiette with White Beans and Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 cup uncooked orecchiette or seashell pasta |
1 teaspoon olive oil |
2 garlic cloves, minced |
1 (15-ounce) can white kidney beans, drained and rinsed |
3 plum tomatoes, chopped (about 1 1/2 cups) |
1/3 cup prepared pesto |
4 tablespoons shredded parmesan cheese |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. While pasta cooks, heat a large nonstick skillet over medium-high heat. Add olive oil and minced garlic to skillet; cook until garlic is fragrant. Add beans and chopped plum tomatoes; reduce heat to low, and cook, stirring occasionally (about 5-7 minutes). Drain pasta; add to bean mixture. Add pesto to bean mixture; toss to combine. Divide evenly among 4 serving dishes; top each serving with 1 tablespoon shredded Parmesan cheese.
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