One Pot Pasta With Tomato White Beans And Pesto Food

ONE POT TOMATO AND PESTO PASTA

Steps:

• In a large pan, heat the extra virgin olive oil over medium high heat. When the oil is hot, add the onion and garlic and sauté until the onion is translucent.
• Add the penne, chicken broth and cherry tomatoes. Stir and bring the liquid to a boil, then cook for 10 minutes. Occasionally stir and make sure the noodles are covered with the liquid.
• When the noodles are firm, but cooked, add the pesto. Stir to combine and heat for an additional minute.
• Remove from heat and sprinkle the parmesan on top before serving.

PASTA AND WHITE BEANS IN LIGHT TOMATO SAUCE

Steps:

• Heat oil in heavy, large skillet over medium heat.
• Add garlic and saute until golden, about 2 minutes.
• Stir in tomatoes and cook 5 minutes.
• Add parsley, basil and oregano and simmer, stirring occasionally for 15 minutes.
• Add beans and cook until heated through, about 5 minutes.
• Season with salt and pepper.
• Place freshly cooked pasta in bowl.
• Pour sauce over and toss thoroughly.
• Also nice with grated Parmesan or Pecorino cheese.

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.

ONE-POT PASTA WITH TOMATO, WHITE BEANS AND PESTO

Steps:

• COMBINE pasta, water and bouillon in large saucepan. Bring to a boil. Cook, stirring frequently, for 8 to 10 minutes or until pasta is tender and broth has reduced to about 1/2 cup; do not drain. Reduce heat; add pesto.
• COOK, stirring frequently, until sauce has reduced slightly. Stir in tomatoes and beans. Cook, stirring occasionally, until heated through. Sprinkle with cheese before serving. Season with ground black pepper.

ONE-POT GREEN BEAN, POTATO & PESTO PASTA

Steps:

• Tip the potatoes, pasta and stock into a flameproof casserole. Bring to the boil over a medium heat, then reduce the heat to a simmer and cook for 15 mins uncovered and stirring occasionally. Stir in the pesto, green beans, lemon zest and some seasoning, and cook for 2 mins more.
• Cover the pot with a lid, remove from the heat and leave to stand for 5 mins. Serve the pasta in bowls, topped with grated cheese.

GREEK PASTA WITH TOMATOES AND WHITE BEANS

Steps:

• Cook pasta per package directions until al dente.
• Combine tomatoes and beans and boil over medium high heat for 10 minutes.
• Add spinach, cook for 2 more minutes stirring constantly.
• Serve over pasta and sprinkle with feta and fresh basil.
• If you want to make this to freeze:.
• Combine beans, tomatoes, spinach and basil, and place in freezer bag.
• Place feta in seperate small bag.
• Freeze together.
• Place penne in third bag and place in cool dark location.
• To cook:.
• Thaw completely.
• Bring tomato & bean mix to boil for 10 minutes. Serve over al dente penne, and top with feta. Garnish with fresh basil if available.

PESTO PASTA WITH WHITE BEANS AND HALLOUMI

Steps:

• Prepare the pasta: Add the oil to a large, lidded sauté pan, and then place it over medium-high heat. Once hot, add the garlic and chile, and cook for 2 minutes, stirring often, until the garlic is nicely golden. Stir in the thyme, beans, pasta, stock, 2 teaspoons salt and plenty of pepper, and bring to a simmer. Turn the heat to medium, cover, and cook for 12 minutes. Remove from the heat and let sit, with the lid off, for about 5 to 10 minutes. This will help it absorb more of the liquid.
• As the pasta cooks, make the pesto: To a food processor, add the nuts, garlic, arugula (rocket), parsley, half the oil, 1/2 teaspoon salt and a good grind of pepper. Pulse a few times, scraping down the sides and pulsing again until you have a coarse paste. Transfer to a small bowl and stir in the remaining olive oil, adding a touch extra if needed to loosen the pesto.
• When ready to serve, stir the lemon juice and half the pesto into the pasta (discard the chile, if you wish) and transfer to a large serving bowl or platter with a lip. Sprinkle over about half the halloumi, and serve with the extra halloumi and pesto to eat alongside.