Ingredients for Orecchiette With White Beans Pesto From Health Magazine
- Orecchiette
- 2 tablespoons olive oil
- Garlic Cloves
- Cannellini Beans
- Plum Tomatoes
- Pesto Sauce
- 1 tablespoon grated Parmesan cheese, per serving
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How to Make Orecchiette With White Beans Pesto From Health Magazine
- Cook 1 pound orecchiette pasta according to package directions, omitting salt and fat.
- While pasta cooks, heat 2 tablespoons olive oil and 2 cloves minced garlic in a large nonstick skillet over medium-high heat until garlic is fragrant (about 1 minute).
- Add 1 (15-ounce) can cannellini beans (rinsed and drained) and 1/2 cup sun-dried tomatoes (oil-packed, drained and chopped).
- Reduce heat to low, and cook, stirring occasionally, until tomatoes release their liquid, about 5 to 7 minutes.
- Stir in 1/2 cup prepared pesto (store-bought or homemade).
- Drain the cooked pasta and add it to the bean mixture in the skillet.
- Toss to combine, ensuring the pasta is evenly coated with the pesto and bean mixture.
- Divide into 4 equal servings.
- Top each serving with 1 tablespoon grated Parmesan cheese and a sprinkle of fresh basil (optional).
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
12g
Fat
7g
Carbs
23g
