Ditalini With Pesto Beans And Broccoli Rabe Recipes
DITALINI AND PEAS
Steps:
- Cook 1 1/2 cups ditalini as the label directs. Cook 1 minced garlic clove in 3 tablespoons butter over medium-low heat, 4 minutes. Add 1 cup thawed frozen peas, 1/3 cup water and 1/4 teaspoon kosher salt; bring to a simmer, cover and cook 5 minutes. Puree the liquid, half of the peas and 2 tablespoons grated parmesan. Toss with the pasta and the remaining peas; season with salt. Top with basil and more parmesan.
PASTA WITH PESTO, BROCCOLI AND BEANS
Make and share this Pasta With Pesto, Broccoli and Beans recipe from Food.com.
Provided by Wendys Kitchen
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta in large pot of boiling salted water 3 minutes.
- Add broccoli rabe and boil until broccoli rabe is just crisp-tender and pasta is just tender but still firm to bite, stirring occasionally, about 5 minutes longer.
- Drain pasta and broccoli rabe, reserving 1/2 cup cooking liquid. Return pasta and broccoli rabe to pot.
- Meanwhile, bring vegetable broth and crushed red pepper to simmer in medium saucepan.
- Add beans and simmer until beans are heated through, stirring frequently, about 5 minutes.
- Add bean mixture, pesto, and vinegar to pasta and broccoli rabe.
- Stir well, adding pasta cooking liquid by tablespoonfuls if necessary. Season with salt and pepper. Serve in shallow bowls.
Nutrition Facts : Calories 395.1, Fat 2.5, SaturatedFat 0.5, Cholesterol 1, Sodium 381.7, Carbohydrate 74.6, Fiber 10.2, Sugar 2.7, Protein 20
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