Orecchiette with White Beans & Pesto

orecchiette-white-beans-pesto Recipe
Jim Bathie

4 servings


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8 ounces Orecchiette of shell pasta
1 teaspoon olive oil
2 garlic cloves, minced
1 (15-ounce) can cannellini beans, rinsed and drained
3 plum tomatoes, chopped (about 11/2 cups)
1/3 cup prepared pesto
1/4 cup grated Parmesan cheese


Prep: 10 Minutes
Cook: 15 Minutes

1. Cook pasta according to package directions, omitting salt and fat.

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. 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.

Created date

June 2010

Nutritional Information

Calories 420
Fat 11 g
Satfat 2.5 g
Monofat 4 g
Polyfat 5 g
Protein 18 g
Carbohydrate 63 g
Fiber 7 g
Cholesterol 5 mg
Sodium 360 mg
4.4 g