This goes together quickly, and it very tasty. It is a very flexible dish, it almost never turns out the same way twice in a row when I make it. The leftovers are fantastic. I use store bought pesto in the winter and from scratch during basil season. While the recipe calls for bacon, it is more for flavor than nutrition. You can leave it out and have a complete meal. The measurement on the cannellini beans is approximate, use a full can that is close to this size. If I have leftover chicken from another meal, it goes well in here. OAMC adaptation included.
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- 2 cups uncooked pasta (macaroni or penne)
- 2 tablespoons olive oil
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 garlic cloves, sliced
- 1 cup mushroom, sliced
- 2 ounces prosciutto (optional) or 4 slices bacon, chopped (optional)
- 1/4 cup white wine (optional)
- 18 ounces canned cannellini beans, rinsed and drained
- 1/4 cup grated parmesan cheese
- 1 cup pesto sauce
- pepper (optional)
- 1/2 cup torn basil leaves (optional)
- 1/2 cup chopped fresh tomato (optional)
- balsamic vinegar (optional)
- 1Start the water boiling for the pasta.
- 2Put the olive oil in a big deep skillet and turn it on high. If you haven't chopped the veggies yet, chop them and dump them in the skillet as you go.
- 3Start sauteing the onions, bell peppers, garlic, and mushrooms over medium high heat. You want them to develop some golden color, not just get mushy cooked. I do this while I wait for the water to boil.
- 4When the water comes to a boil, add the pasta. Then add the proscuitto or bacon to the skillet with the vegetables. Stir, and then turn the heat down to medium low.
- 5If you are not using wine, you will need to reserve 1/4 cup of the cooking water from the pasta right before the pasta is cooked.
- 6When the pasta is cooked, drain. Return it to the cooking pot and cover. This will keep the pasta warm.
- 7It's time to deglaze the pan with the vegetables. Use either the wine or the reserved pasta water. Stir and scrape to get all the good stuff off the bottom of the pot. You may need to turn the heat back up, you want the liquid to come to a boil and reduce slightly.
- 8Combine the cooked vegetables and the pasta in the larger of your two cooking pots (or a big serving bowl). Add the cannellini beans, parmesean cheese and pesto. Stir. Taste. If you think you need to add salt, add it.
- 9Move to a big serving bowl or individual plates. Garnish with basil, tomato, pepper, and balsamic vinegar. (This works great with a thick balsamic, it doesn't work well with the cheaper thin stuff).
- 10Leftovers are fantastic heated or cold like a pasta salad.
- 11OAMC adaptation: Cook the vegetable part as directed. Add the cannellini beans, pesto, and parmesean cheese. Then freeze. When you thaw you will need to cook/drain the pasta and then add in the HEATED vegetable pesto combo. I will make up a double batch of the veggies and freeze at least half.
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Nutritional Facts for Pesto Onion Prosciutto Pasta
Serving Size: 1 (207 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 389.3
- Calories from Fat 91
- Total Fat 10.1 g
- Saturated Fat 2.3 g
- Cholesterol 5.5 mg
- Sodium 479.2 mg
- Total Carbohydrate 58.4 g
- Dietary Fiber 9.4 g
- Sugars 5.9 g
- Protein 16.3 g
The following items or measurements are not included: