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Orecchiette with White Beans and Pesto

Health DECEMBER 2010

  • Yield: 4 servings (serving size: 1 1/4 cups)
  • Total: 25 Minutes


  • 1 cup uncooked orecchiette or seashell pasta
  • 1 teaspoon olive oil
  • 2 garlic cloves, minced
  • 1 (15-ounce) can white kidney beans, drained and rinsed
  • 3 plum tomatoes, chopped (about 1 1/2 cups)
  • 1/3 cup prepared pesto
  • 4 tablespoons shredded Parmesan cheese


Cook pasta according to package directions, omitting salt and fat. While pasta cooks, heat a large nonstick skillet over medium-high heat. Add olive oil and minced garlic to skillet; cook until garlic is fragrant. Add beans and chopped plum tomatoes; reduce heat to low, and cook, stirring occasionally (about 5-7 minutes). Drain pasta; add to bean mixture. Add pesto to bean mixture; toss to combine. Divide evenly among 4 serving dishes; top each serving with 1 tablespoon shredded Parmesan cheese.

Nutritional Information

Amount per serving
  • Calories: 420
  • Fat: 11g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 5g
  • Protein: 18g
  • Carbohydrate: 63g
  • Fiber: 7g
  • Cholesterol: 5mg
  • Iron: 0.0mg
  • Sodium: 360mg
  • Calcium: 0.0mg

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Orecchiette with White Beans and Pesto Recipe