Orecchiette With White Beans & Pesto from Health Magazine

READY IN: 20mins
Recipe by ConvivialJen

from Health Magazine July 2010

Top Review by 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!

Ingredients Nutrition


  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.

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