Directions:
- In a 5- to 6-quart pan over high heat, bring 4 quarts water to a boil; add beans and cook just until barely tender to bite, about 1 minute. With a skimmer or slotted spoon, remove from water and transfer to a colander; rinse under cold running water until cool.
- Bring water back to a boil. Add farfalle and cook until tender to bite, 14 to 16 minutes. Drain.
- In a large bowl, mix pasta, beans, and 3/4 cup pesto. If more sauce is desired, add up to 1/4 cup more pesto. Top with cheese and halved cherry tomatoes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2581.76 Kcal (10809 kJ) | ||
| Calories from fat | 1079.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 119.91g | 184% | |
|---|---|---|---|
| Cholesterol | 24mg | 8% | |
| Sodium | 4651.02mg | 194% | |
| Potassium | 852.91mg | 18% | |
| Total Carbs | 369.22g | 123% | |
| Sugars | 4.54g | 18% | |
| Dietary Fiber | 19.49g | 78% | |
| Protein | 51.41g | 103% | |
| Vitamin C | 33.5mg | 56% | |
| Iron | 285.8mg | 1588% | |
| Calcium | 383.7mg | 38% | |
| Amount Per 100 g | |||
| Calories | 104.48 Kcal (437 kJ) | ||
| Calories from fat | 43.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.85g | 184% | |
|---|---|---|---|
| Cholesterol | 0.97mg | 8% | |
| Sodium | 188.22mg | 194% | |
| Potassium | 34.52mg | 18% | |
| Total Carbs | 14.94g | 123% | |
| Sugars | 0.18g | 18% | |
| Dietary Fiber | 0.79g | 78% | |
| Protein | 2.08g | 103% | |
| Vitamin C | 1.4mg | 56% | |
| Iron | 11.6mg | 1588% | |
| Calcium | 15.5mg | 38% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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