Orecchiette With White Beans & Pesto from Health Magazine

ConvivialJen's Note:

from Health Magazine July 2010

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 8 ounces orecchiette or 8 ounces shell pasta
• 1 teaspoon olive oil
• 2 garlic cloves, minced
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 3 plum tomatoes, chopped about 1 1/2 cups
• 1/3 cup prepared pesto sauce
• 1/4 cup grated parmesan cheese

Directions:

1. 1. Cook pasta according to package directions, omitting salt and fat.
2. 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. 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.

Reviews

[Emmyalice]

Made this for supper tonight. It is so flavourful and delicious. Pesto is a rare treat to eat because of the scary amount of calories and fat, but this light version is just as good as a pasta with a heavy pesto sauce...no wait, its better! Can't wait for leftovers in my lunch tomorrow, yesssss!