Orecchiette with White Beans & Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
8 ounces orecchiette of shell pasta |
1 teaspoon olive oil |
2 garlic cloves, minced |
1 (15-ounce) can cannellini beans, rinsed and drained |
3 plum tomatoes, chopped (about 11/2 cups) |
1/3 cup prepared pesto |
1/4 cup grated parmesan cheese |
Directions:
1. Cook pasta according to package directions, omitting salt and fat.
2. While pasta cooks, heat olive oil and garlic in a large nonstick skillet over medium-high heat until garlic is fragrant. Add beans and tomatoes; reduce heat to low, and cook, stirring occasionally, until tomatoes release their liquid, about 5 to 7 minutes.
3. Drain pasta and add to bean mixture. Add pesto; toss to combine. Divide into 4 equal servings. Top each serving with 1 tablespoon Parmesan cheese.
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