Pesto Pasta with White Beans and Tomatoes
Jarred pesto, white beans and cherry tomatoes make a filling vegetarian pasta in the time it takes to boil the water.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Serves
- 4
vegetarian
30 minutes
Ingredients
- 1 lb short pasta, such as fusilli or penne
- 1 jar basil pesto, about 6 oz
- 1 can cannellini beans, 15 oz, drained and rinsed
- 2 cups cherry tomatoes, halved
- 3 cups baby spinach
- 1/2 cup grated Parmesan cheese
- 1 lemon, juiced
Instructions
- 1
Cook the pasta in well-salted boiling water until al dente. Add the beans to the pot for the last minute to warm through.
- 2
Save 1 cup of the pasta water, then drain.
- 3
Return the pasta and beans to the pot off the heat. Add the spinach, pesto and 1/2 cup of the pasta water and toss until the spinach wilts and the sauce is creamy, adding more water as needed.
- 4
Fold in the tomatoes, lemon juice and half the Parmesan. Serve with the rest of the Parmesan.