Ingredients Jump to Instructions ↓

  1. 12 ounce(s) whole wheat penne or rotini

  2. 1 1/2 cup(s) packed fresh basil leaves

  3. 1 clove(s)

  4. garlic

  5. 3 tablespoon(s) water

  6. 3 tablespoon(s) extra virgin olive oil

  7. Salt and pepper

  8. 1/2 cup(s) freshly grated Parmesan cheese

  9. 1 small onion (4-6 ounces) , chopped

  10. 1 can(s) (15 to 19 ounces)

  11. white kidney beans (cannellini) , rinsed and drained

  12. 1 pint(s) grape tomatoes (red, yellow, and orange mix if available) , each cut into quarters

Instructions Jump to Ingredients ↑

  1. Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs.

  2. Meanwhile, make pesto: In food processor with knife blade attached, blend basil, garlic, water, 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until pureed, stopping processor occasionally and scraping bowl with rubber spatula. Add Parmesan; pulse to combine. Set aside.

  3. In 12-inch skillet, heat remaining 1 tablespoon oil on medium until very hot; add onion and cook 5 to 7 minutes or until beginning to soften. Stir in white beans, and cook 5 minutes longer, stirring occasionally.

  4. Reserve 1/4 cup pasta cooking water. Drain pasta and return to saucepot; stir in white bean mixture, pesto, cut-up tomatoes, and reserved cooking water. Toss to coat.


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