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Jim Bathie Photo by: Jim Bathie

Orecchiette with White Beans & Pesto

Health JULY 2010

  • Yield: 4 servings


  • 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


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.

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
  • Sodium: 360mg
  • Resistant starch: 4.4g

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Orecchiette with White Beans & Pesto recipe