Orecchiette With White Beans & Pesto from Health Magazine |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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from Health Magazine July 2010 Ingredients:
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.
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