Pasta With Pesto, Broccoli and Beans
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 8 ounces ditalini (about 2 cups) or 8 ounces other short tube-shaped pasta (about 2 cups)
- 1 lb broccoli rabe, cut into 2-inch pieces
- 1 (14 ounce) can vegetable broth
- 1⁄2 teaspoon dry crushed red pepper
- 1 (15 ounce) can cannellini, rinsed, drained (white kidney beans)
- 1 (7 ounce) container purchased pesto sauce
- 1 tablespoon white wine vinegar
directions
- Cook pasta in large pot of boiling salted water 3 minutes.
- Add broccoli rabe and boil until broccoli rabe is just crisp-tender and pasta is just tender but still firm to bite, stirring occasionally, about 5 minutes longer.
- Drain pasta and broccoli rabe, reserving 1/2 cup cooking liquid. Return pasta and broccoli rabe to pot.
- Meanwhile, bring vegetable broth and crushed red pepper to simmer in medium saucepan.
- Add beans and simmer until beans are heated through, stirring frequently, about 5 minutes.
- Add bean mixture, pesto, and vinegar to pasta and broccoli rabe.
- Stir well, adding pasta cooking liquid by tablespoonfuls if necessary. Season with salt and pepper. Serve in shallow bowls.
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RECIPE SUBMITTED BY
Wendy's Kitchen
Australia
Working mother living in beautiful Sydney, Australia.