Orecchiette With White Beans And Pesto
- 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.
pasta, olive oil, garlic, white kidney beans, tomatoes, pesto, parmesan cheese
Taken from www.myrecipes.com/recipe/orecchiette-beans-pesto (may not work)