Pasta With White Beans Pesto And Sun Dried Tomatoes Recipes

SUN-DRIED TOMATO PESTO PASTA

Steps:

• Heat oven to 400°F.

PESTO PASTA WITH SUN DRIED TOMATOES

Steps:

• Boil pasta in a stock pot for 8 minutes
• Drain and rinse with cold water
• Set aside
• Heat a skillet over medium high heat and cook bacon or pancetta
• When halfway cooked, add the olive oil and garlic
• Saute for 30 seconds
• Add the cooked chicken
• Add the pasta and sun-dried tomatoes
• Toss to coat
• Add the pesto, using more or less dependig on your taste
• Season with salt and pepper
• Remove skillet from heat and stir in the parsley
• Shave parmigiano reggiano over top

WHITE BEAN PESTO

Steps:

• Remove the basil leaves from the thick stalks. Add basil to the food processor.
• Add the lemon juice, olive oil, salt and garlic powder to the basil in the food processor. Process on high about 1 minute to break up the basil well.
• Add the spinach to the food processor and process on high about 1 minute to incorporate the spinach with the basil.
• Rinse and drain the can of white beans. Add the drained white beans to the food processor and process on high 1-2 minutes, scraping down the sides as needed.
• Test the texture and consistency of the white bean pesto. It will continue to thicken as it sits. If you want a thinner sauce, add water 1-2 tbsp. at a time and process again until you have the right consistency.

TUSCAN WHITE BEAN PASTA

Steps:

• Fill a large pot with water and place over high heat to bring it to a boil. Once boiling, add the pasta and cook according to the package directions (boil for 7-10 minutes). Drain the pasta in a colander.
• While you're waiting for the water to boil, mince the garlic. Heat the olive oil and butter in a large skillet over medium-low heat. Add the garlic and sauté for about a minute, or until it has softened and become very fragrant.
• Add the tomatoes, salt, pepper and basil. Sauté the tomatoes until the skins burst and the tomatoes begin to release their juices. It's important to not have the heat under the skillet too high here or the garlic may burn before the tomatoes break down. You want the garlic to brown and caramelize a bit, but not burn.
• Once the tomatoes begin to break down, add the spinach and stir it into the tomatoes until it is about half way wilted.
• Rinse and drain the can of cannellini beans. Add the beans to the skillet and stir until they are heated through. The tomato juices will have created a thick sauce-like mixture on the bottom of the skillet at this point. Taste the mixture and add a bit more salt if needed. It should be slightly on the salty side in order to properly flavor the pasta.
• Add the cooked and drained pasta to the skillet. Toss until the pasta is coated in the sticky sauce and everything is combined. Top with shredded parmesan, plus add a bit of Parmesan to the top of each bowl.

WHITE BEAN AND PASTA SOUP WITH SUN-DRIED TOMATOES

Steps:

• Soak beans overnight in enough water to cover by 3 inches.
• Heat oil in a large heavy soup pot over medium heat.
• Add onions, carrots, fennel, garlic, pepper flakes and bay leaves.
• Cover and cook until onions are tender, stirring occasionally, about 10 minutes.
• Add beans and 7 cups stock.
• Increase heat and bring to boil.
• Reduce heat, cover partially and simmer until beans are tender, about 1 hour, 15 minutes.
• (Can be made one day ahead and cover and refrigerate at this point).
• Bring to a simmer before continuing.
• Add pasta and tomatoes to soup.
• Cover partially and simmer until beans and pasta are very tender, adding up to 1 cup stock if too thick, about 15 minutes.
• Add parsley.
• Taste and adjust seasonings with salt.
• Discard bay leaves.
• Ladle soup into bowls.
• Serve, passing cheese seperately.

CHICKEN, PESTO AND SUN-DRIED TOMATO PASTA

Steps:

• Heat 1 tablespoon oil in frying pan over medium-high heat.
• Season chicken with salt and pepper, add to pan and cook for 5-7 minutes each side or until cooked through.
• Transfer to a plate and cover to keep warm.
• Cook pasta according to packet direction, drain and return to saucepan.
• Heat remaining oil in pan, add tomatoes and toss for a minute.
• Thinly slice chicken and return to pan; add pesto and cream and toss over low heat til well combined.
• Add pasta and mix well, season with salt and pepper if desired.
• Serve accompanied with parmesan cheese.

PASTA AND WHITE BEAN SOUP WITH SUN-DRIED TOMATOES

Steps:

• Rinse and sort beans; soak according to package directions. Drain and rinse beans; discard liquid and set beans aside., In a Dutch oven, saute onions, carrots and fennel in oil until tender. Add garlic, pepper flakes and bay leaves; cook 1 minute. Add broth and beans., Bring to a boil. Reduce heat; cover and simmer until beans are almost tender, about 1 hour. Stir in pasta, tomatoes, parsley and salt. Bring to a boil. Reduce heat; cover and simmer 15 minutes or until beans and pasta are tender. Discard bay leaves. Serve with cheese if desired.

PASTA WITH WHITE BEANS, PESTO AND SUN-DRIED TOMATOES

Steps:

• Heat olive oil in heavy medium saucepan over medium heat. Add garlic; sauté 2 minutes. Add tomatoes, wine and pesto; simmer over medium heat until reduced slightly, about 5 minutes. Add cannellini and stir until heated through.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup cooking water.
• Add pasta and cheese to sauce; toss to coat. Mix in enough reserved pasta water, 1/4 cup at a time, to moisten. Season to taste with salt and pepper.

CREAMY PARMESAN PASTA SALAD WITH WHITE BEANS AND SUN-DRIED TOMATOES

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the mayonnaise, Parmesan, sour cream, lemon juice, oregano, garlic, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
• Add the cannellini beans, sun-dried tomatoes and celery to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.