Pasta With White Beans Pesto And Sun Dried Tomatoes Food

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



Creamy Parmesan Pasta Salad with White Beans and Sun-dried Tomatoes image

Cannellini beans and sun-dried tomatoes mingle with farfalle in a creamy Parmesan and oregano dressing.

Provided by Food Network Kitchen

Time 30m

Yield 4-6

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
1/4 cup grated Parmesan
1/4 cup sour cream
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh oregano
1/4 teaspoon finely grated garlic
8 ounces dried farfalle
One 15-ounce can cannellini beans, rinsed and drained
3/4 cup oil-packed sun-dried tomatoes, drained and chopped
1/2 cup thinly sliced celery

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.

PESTO



Pesto image

Basic pesto, made with basil, olive oil, pine nuts, and Parmesan cheese. This recipe differs from the classic preparation by the addition of parsley. You can add a little extra Parmesan to the mixture if you like.

Provided by ANDERVAL

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 16

Number Of Ingredients 6

3 cups packed fresh basil leaves
4 cloves garlic
¾ cup grated Parmesan cheese
½ cup olive oil
¼ cup pine nuts
½ cup chopped fresh parsley

Steps:

  • Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.

Nutrition Facts : Calories 91.5 calories, Carbohydrate 1 g, Cholesterol 3.3 mg, Fat 9 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 1.8 g, Sodium 59.1 mg, Sugar 0.1 g

ZESTY SOUTHERN PASTA AND BEAN SALAD



Zesty Southern Pasta and Bean Salad image

A colorful and simple little side dish that has been a big hit at potlucks and picnics. It is easy to prepare, healthy and delicious!

Provided by ARIA_MC

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 13

2 cups small seashell pasta
⅓ cup Italian-style salad dressing
salt to taste
1 (15 ounce) can pinto beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
3 tomatoes, chopped
1 ½ tablespoons ground cumin
½ tablespoon chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon dried red pepper flakes
salt and pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse pasta in cold water. Place in a large mixing bowl and add dressing and salt; mix well.
  • Combine pinto beans and black beans in a colander; rinse with cold water and add to pasta. Add corn, tomatoes, cumin, chili powder, onion powder, garlic powder, dried red pepper flakes and salt and pepper to taste; toss lightly.
  • Chill salad in refrigerator until ready to serve.

Nutrition Facts : Calories 267 calories, Carbohydrate 48.6 g, Fat 4.8 g, Fiber 8.2 g, Protein 10.9 g, SaturatedFat 0.8 g, Sodium 642.7 mg, Sugar 4.8 g

WHITE BEAN AND PASTA SOUP WITH SUN-DRIED TOMATOES



White Bean and Pasta Soup With Sun-Dried Tomatoes image

I have been making this recipe for so many years I cannot remember where it came from, but it is my favorite soup in the winter. It is delicious and my entire family loves it.

Provided by Babs in Toyland

Categories     One Dish Meal

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup dried white bean, rinsed and picked over (such as Great Northern or cannellini)
1/4 cup olive oil
2 cups finely diced yellow onions
2 medium carrots, peeled and diced
1/2 cup diced fennel or 1/2 cup diced celery
4 garlic cloves, minced
3/4 teaspoon dried red pepper flakes
2 bay leaves
8 cups chicken stock
8 ounces bow tie pasta
1/2 cup fine diced sun-dried tomato (use the dry ones and reconstitute them in some hot water for 10 minutes before chopping)
1/4 cup finely diced fresh parsley
freshly grated parmesan cheese

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.

PASTA AND WHITE BEAN SOUP WITH SUN-DRIED TOMATOES



Pasta and White Bean Soup With Sun-Dried Tomatoes image

The Christmas season often means indulging in lots of rich foods. So I like to prepare this vegetarian soup that's hot and hearty but not heavy.-Mary Swartz, Palm Desert, California

Provided by Taste of Home

Categories     Lunch

Time 1h35m

Yield 6 servings (2 quarts).

Number Of Ingredients 14

1 cup dried great northern beans
2 cups finely chopped onions
2 medium carrots, chopped
1/2 cup sliced fennel bulb or celery
1/4 cup olive oil
4 garlic cloves, minced
3/4 teaspoon crushed red pepper flakes
2 bay leaves
4 cans (14-1/2 ounces each) chicken or vegetable broth
2 cups uncooked bow tie pasta
1/2 cup oil-packed sun-dried tomatoes, chopped
1/4 cup minced fresh parsley
1/2 teaspoon salt
Shredded Parmesan cheese, optional

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.

Nutrition Facts : Calories 325 calories, Fat 12g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 1433mg sodium, Carbohydrate 45g carbohydrate (6g sugars, Fiber 9g fiber), Protein 12g protein.

PESTO PASTA WITH SUN DRIED TOMATOES



Pesto Pasta with Sun Dried Tomatoes image

A deliciously easy pesto pasta dish with sun dried tomatoes.

Provided by Leigh Anne Wilkes

Categories     Main Dish

Time 25m

Number Of Ingredients 11

8 oz. pasta (cooked al dente)
1/4 cup sun dried tomatoes (cut up)
1/4 cup Italian parsley (roughly chopped)
1 clove garlic (roughly chopped)
2-3 Tbsp. extra virgin olive oil
2 slices bacon (chopped (or pancetta))
2 cups chicken breast (cooked and diced)
4 Tbsp. pesto
Parmigiano reggiano cheese (shaved)
sea salt
cracked pepper

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

Nutrition Facts : Calories 274 kcal, Carbohydrate 5 g, Protein 19 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 56 mg, Sodium 317 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

PESTO INFUSED WHITE BEAN AND SUN-DRIED TOMATO STEW (CROCKPOT)



Pesto Infused White Bean and Sun-Dried Tomato Stew (Crockpot) image

The flavours of Italy combine in this stew that is especially good served over pasta or with grilled italian bread. If ripe tomatoes are unavailable, use canned tomatoes instead. From Fresh from the Vegetarian Slow Cooker.

Provided by Katzen

Categories     Stew

Time 6h10m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 large vidalia onions or 1 large sweet onion, chopped
1 red bell pepper, seeded and diced
3 large tomatoes, ripe, peeled, seeded, and chopped or 1 (14 1/2 ounce) can diced tomatoes
1/4 cup sun-dried tomato
3 cups cannellini beans or 3 cups white kidney beans, drained and rinsed, if canned
1 1/2 cups vegetable broth
salt
fresh ground pepper
1/4 cup pesto sauce, basil

Steps:

  • Heat the oil in a medium size skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes.
  • Transfer the onion to a 4 quart slow cooker. Add the bell pepper, both kinds of tomatoes, beans, and stock; season with salt and pepper, cover, and cook on low for 6-8 hours.
  • Just before serving, stir in the pesto. Adjust seasoning.

Nutrition Facts : Calories 273.9, Fat 4.3, SaturatedFat 0.7, Sodium 88.3, Carbohydrate 46.2, Fiber 11.8, Sugar 8.2, Protein 15.4

PENNE PASTA WITH SUN-DRIED TOMATOES AND PESTO



Penne Pasta with Sun-dried Tomatoes and Pesto image

A perfect dish to make when you only have a few minutes to prepare a healthy and delicious meal. Sun-dried tomatoes and pesto are a perfect combination.

Provided by Analida Braeger

Categories     Main dish

Time 15m

Number Of Ingredients 6

8 oz Barilla Ready Pasta ((penne))
1/4 cup sun-dried tomatoes (chopped into small pieces)
3 oz Barilla pesto sauce
1 dash nutmeg
4 Tbsp Parmesan cheese
2 Tbsp curly parsley (fresh, chopped)

Steps:

  • Re-hydrate the sun-dried tomatoes by placing them in a small bowl, then pour 1 cup of water over the tomatoes. Cover and microwave for one minute, then allow them to sit for about 5 minutes until they soften.
  • Cook the penne pasta according to the package instructions.
  • In a small skillet heat the pesto sauce, then stir in the nutmeg.
  • Next, add the cooked pasta to the pesto mixture, then stir to coat evenly. Top with sun-dried tomatoes
  • Finally, sprinkle with grated Parmesan cheese, and parsley.

Nutrition Facts : Calories 663 kcal, Carbohydrate 96 g, Protein 22 g, Fat 20 g, SaturatedFat 4 g, Cholesterol 10 mg, Sodium 600 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving

FOUR-CHEESE BAKED PASTA WITH SUN-DRIED TOMATOES



Four-Cheese Baked Pasta with Sun-Dried Tomatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 16

Kosher salt
1 28-ounce can whole plum tomatoes, crushed by hand
1 pound mezzi rigatoni
4 ounces rosemary focaccia, toasted and cut into cubes (about 2 cups)
1/2 cup grated parmesan cheese (about 1 ounce)
1/2 cup chopped fresh parsley
1/2 cup roughly chopped sun-dried tomatoes (not oil-packed)
1 pound part-skim mozzarella cheese, cubed
1 1/2 cups grated asiago cheese (about 6 ounces)
8 ounces part-skim ricotta cheese
1 head garlic
2 tablespoons extra-virgin olive oil, plus more for the baking dish
1 onion, chopped
1 bulb fennel, thinly sliced, plus 1 tablespoon chopped fennel fronds
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste

Steps:

  • Preheat the oven to 400 degrees F. Halve the garlic crosswise to expose the cloves. Wrap the bottom half in foil and roast until very soft, about 20 minutes. Meanwhile, remove the skins from the top half and chop the garlic.
  • Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium heat. Add the onion and sliced fennel and cook, stirring occasionally, about 3 minutes. Add the chopped garlic and red pepper flakes and cook, stirring, until the garlic softens, about 2 more minutes. Add the tomato paste and 1 teaspoon salt. Cook, stirring, until the vegetables are tender, about 3 more minutes. Add the tomatoes and 4 cups water; stir. Increase the heat to medium high and bring to a boil, then reduce the heat to medium low and simmer until the sauce thickens slightly, about 30 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, rinse under cold water and set aside.
  • Pulse the focaccia in a food processor to make coarse crumbs. Squeeze the roasted garlic from its skin and add to the food processor along with 1/4 cup each parmesan and parsley; pulse a few more times until combined. Set the breadcrumbs aside.
  • Lightly brush a 9-by-13-inch baking dish with olive oil. Add the pasta and sun-dried tomatoes to the sauce along with the fennel fronds, mozzarella, asiago and the remaining 1/4 cup each parmesan and parsley; toss. Transfer to the prepared baking dish. Top with spoonfuls of the ricotta and sprinkle with the breadcrumbs.
  • Cover the dish loosely with foil and bake 30 minutes. Uncover and continue baking until golden and bubbling, about 15 more minutes. Let rest 10 minutes before serving.

SUN-DRIED TOMATO PESTO



Sun-Dried Tomato Pesto image

Turn a jar of sun-dried tomatoes into a flavorful spread that's delicious on pizza, pasta, crostini, and more. It takes just a few minutes to make.

Provided by Laurel Randolph

Categories     Lunch     Dinner     Appetizer     Condiment     Sauce

Time 10m

Number Of Ingredients 9

1 (8 or 8.5-ounce) jar sun-dried tomatoes in oil (about 1 cup drained and tightly packed)
1/4 to 1/2 cup extra-virgin olive oil
1/2 cup toasted walnuts (roughly chopped)
1/2 cup fresh basil leaves (tightly packed)
1/3 cup Parmesan cheese (freshly grated)
2 cloves garlic (peeled)
1/2 teaspoon lemon zest (finely grated)
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes, optional

Steps:

  • Gather the ingredients.
  • Heat an oven to 350 F. Spread out the walnuts on a small baking sheet and toast in the oven until fragrant, about 8 to 10 minutes; let cool completely.
  • Pour the reserved sun-dried tomato oil into a liquid measuring cup. Add enough olive oil to the sun-dried tomato oil to make 1/2 cup total.
  • Add the walnuts to a food processor and pulse a few times until coarsely chopped.
  • Add the sundried tomatoes, oil mixture, basil, Parmesan, garlic, lemon zest, salt, and red pepper flakes (if using).
  • Process until the desired consistency is reached, stopping to scrape down the sides once or twice. If needed, add more olive oil in a slow stream (up to 1/4 cup more). If the mixture is too thick, add a tablespoon or two of water to loosen the consistency.
  • Taste for seasoning and adjust, if necessary. Use immediately or store in the fridge.

Nutrition Facts : Calories 163 kcal, Carbohydrate 6 g, Cholesterol 2 mg, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, Sodium 156 mg, Sugar 0 g, Fat 15 g, UnsaturatedFat 0 g

PASTA WITH WHITE BEANS, PESTO AND SUN-DRIED TOMATOES



Pasta with White Beans, Pesto and Sun-Dried Tomatoes image

Provided by Catherine Verilli

Categories     Bean     Pasta     Tomato     Dinner     Fall     Potluck     Bon Appétit     Maryland     Vegetarian     Peanut Free     Soy Free     Kosher

Yield Makes 4 Servings

Number Of Ingredients 8

2 tablespoons olive oil
1 garlic clove, chopped
1/2 cup chopped drained oil-packed sun-dried tomatoes
1/2 cup dry white wine
1/3 cup purchased pesto sauce
1 15-ounce can cannellini (white kidney beans), rinsed, drained
8 ounces gemelli pasta
1/4 cup freshly grated Parmesan cheese (about 1 ounce)

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.

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  • according to the directions on the package until al dente. Save 1 cup of the pasta cooking water when draining. Set aside.
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  • Transfer the pesto to a large skillet. Add ¼ cup of the reserved pasta water. Cook over medium heat for about 4 minutes, or until warmed through, stirring frequently. Add the desired amount of pasta and stir to combine. Cook for about 2 minutes more, or until warmed through, adding more of the reserved pasta water until the desired consistency. Season with salt and black pepper.


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Category Dinner, Italian, Lunch, Main Dish, Vegetarian


SUN-DRIED TOMATO PASTA WITH WILD GARLIC PESTO | FOODTALK
Heat some oil of the sun-dried tomatoes in a large pot. Add chicken, season with salt and pepper, smoked paprika, cook until cooked through. Add all the veggies and cook until soft. Lastly, add heavy cream, parmesan and the cooked pasta. Serve with some fresh spinach leaves, pine nuts and the pesto.
From foodtalkdaily.com
Servings 8
Total Time 40 mins


PASTA WITH WHITE BEANS, PESTO AND SUN-DRIED TOMATOES
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 …
From bigoven.com
Reviews 1
Servings 1
Cuisine American
Category Main Dish


SPINACH WHITE BEAN GNOCCHI SKILLET - RECIPE RUNNER
The oil that’s clinging to the sun dried tomatoes should be enough so that you don’t need to add additional. Sauté until the spinach wilts which should only take a couple minutes. Toss in the white beans and add the gnocchi back into the skillet. Dollop in the pesto and stir everything together until it’s coated. Top with the shredded ...
From reciperunner.com
4.8/5 (4)
Total Time 25 mins
Category Skillet + One Pot Meals
Calories 437 per serving


SUN DRIED TOMATO PESTO PASTA {ONE POT MEAL} - SIMPLY QUINOA
Instructions. Cook the pasta according to package instructions. With 30 seconds left in the cooking process, add the spinach and allow it to wilt. Drain the pasta (and spinach) and transfer it back into the pot. Add the cherry tomatoes, pesto and sun dried tomatoes. Stir to combine and add a splash of pasta water as needed.
From simplyquinoa.com
5/5 (3)
Total Time 20 mins
Category Entree
Calories 474 per serving


PENNE WITH CREAMY SUN-DRIED TOMATO PESTO - ESCAPE FROM GRAINS
Deglaze the pan with white wine and add tomato paste. Stir to combine well. Add goat milk and pesto and stir well. Stir in parmigiano-reggiano and sun-dried tomatoes. Add ghee and salt to taste. Mix cooked penne with sauce and add some of the reserved pasta cooking liquid as required if mixture is too thick.
From escapefromgrains.com
5/5 (1)
Category Dinner
Cuisine Italian, American
Total Time 30 mins


SPAGHETTI WITH SUN-DRIED TOMATO PESTO, MUSHROOMS, AND ...
For the sun-dried tomato pesto . Combine all ingredients in a blender or food processor and blend until smooth. Season to taste with salt and pepper. For the pasta . Cook the spaghetti to al-dente according to the instructions on the packaging. Before draining, reserve two ladles worth of the pasta cooking water. Drain the pasta and toss with a ...
From stonepierpress.org
Author Jared Kent


SUN-DRIED TOMATO PESTO - 7 OZ. - PAPPARDELLE'S PASTA
- Toasted Onion Rigatoni with A Creamy Sun-Dried Tomato Sauce - Tuscan White Bean Ravioli Tossed with Sun-Dried Tomato Pesto & Fresh Vegetables - Wild Mushroom Ravioli with Sun-Dried Tomato Pesto Cream Sauce, Fresh Spinach & Bacon. Pesto is best served at room temperature or slightly chilled. If serving with pasta, transfer the pasta to a ...
From pappardellespasta.com


PESTO PASTA SALAD WITH SUN-DRIED TOMATO - COFFEE GITA
Food; Pesto Pasta Salad With Sun-Dried Tomato. Linda P. Holloway August 23, 2021 July 23, 2021 Leave a Comment on Pesto Pasta Salad With Sun-Dried Tomato. Sun-dried tomatoes, white beans and artichokes combine to create a pesto pasta salad, ideal for share meals, leftovers and snacks throughout the summer! Pasta Salad With Pesto. Pasta …
From coffeegita.com


PASTA WITH SUN DRIED TOMATOES AND WHITE BEANS RECIPES
2021-06-07 · Sun-dried tomatoes, white beans and artichokes combine to create a pesto pasta salad, ideal for share meals, leftovers and snacks throughout the summer! Pasta Salad With Pesto . Pasta Salad With Pesto. It’s fun to say and fun to eat! I love my super simple Pesto pasta salad, but this one comes with lots of spicy ingredients. White beans, artichokes, sun …
From tfrecipes.com


CREAMY PESTO PASTA WITH SUN-DRIED TOMATOES - DELALLO
Cook pasta according to package instruction. Meanwhile, heat cream and mascarpone in a large saucepan on medium-low heat. Once sauce is formed, whisk in Parmigiano and pesto. Add sun-dried tomatoes. Cook together for about 5 minutes to marry flavors. Stir in fresh basil. Add hot pasta to the pan and stir to coat. Serve sprinkled with fresh ...
From delallo.com


SUN-DRIED TOMATO, WHITE BEAN, & ARTICHOKE PESTO PASTA ...
Trevor’s Kitchen Trevor’s Kitchen Sun-Dried Tomato, White Bean, & Artichoke Pesto Pasta Salad Sun-Dried Tomato, White Bean, & Artichoke Pesto Pasta Salad About the Recipe Sun-dried tomatoes, white beans, and artichokes come together in a pesto pasta salad that’s great for potlucks, leftovers, and snacking all summer long! We like this as a cold pasta […]
From trevorsrecipes.howthewebwaswon.biz


PASTA WITH WHITE BEANS, PESTO AND SUN-DRIED TOMATOES - ASTRAY
Add tomatoes, wine and pesto; simmer over medium heat until reduced slightly, about 5 minutes. Add cannellini and stir until heated through. Add cannellini and stir until heated through. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to …
From astray.com


QUICK AND EASY TOMATO PASTE PASTA – GLUTEN FREE – JEANETTE ...
Tomato Paste Pasta can be made in 15 minutes. First put a big pot of warm/hot water on the stove to cook the pasta. While you’re waiting for the water to come to a boil, heat the olive oil in a saucepan on medium heat and add the tomato paste and cook until it …
From jeanetteshealthyliving.com


30 VEGETABLE PASTA RECIPES TO MAKE FOR DINNER | MYRECIPES
Creamy White Bean Fettuccine Alfredo Recipe. Pureed with flavorful aromatics, white beans shine as a dairy-free hero, delivering creamy, rich body to our vegan Alfredo sauce. Whether you follow a vegan diet, you’ve cut out dairy, or you’re simply looking for a delicious (low-fat) new pasta dish to add into your rotation, you’re going to ...
From myrecipes.com


ORECCHIETTE WITH WHITE BEANS & PESTO RECIPE - FOOD NEWS
1 lb Orecchiette Pasta 2 tbsp Extra Virgin Olive Oil 4 cloves Garlic Clove 1 lb Speckled Butter Beans 1 1/2 oz Sun Dried Tomatoes Halves 1/3 cup Basil Pesto Sauce 1/4 cup Shredded Parmesan DIRECTIONS Orecchiette, from the Italian words "orecchio" (ear) and "etto" (small), is an ear-shaped pasta originating in the beautiful southern region of Italy.
From foodnewsnews.com


SOLAR-DRIED TOMATO, WHITE BEAN, & ARTICHOKE PESTO PASTA ...
Pesto Pasta Salad. Mmm, pesto pasta salad. It’s fun to say and fun to eat! I love my super easy pesto pasta salad, but this one is jazzed up with lots of flavorful ingredients. White beans, artichokes, sun-dried tomatoes, and arugula make this a really well-rounded dish that’s wonderful for potlucks, summer dinners, or as a colorful side!
From easy-tasty-recipes.com


100 ITALIAN RECIPES: PESTO PASTA GREEN BEANS AND SUN-DRIED ...
Once the water boils steam the green beans until they are almost tender and a bright green color. Heat a dry large skillet over medium-low heat and toast almonds, stirring frequently, about 3 minutes. Remove and set aside. In a large mixing bowl combine the pasta, green beans, pesto, sun-dried tomatoes and parmesan cheese. Add salt and pepper ...
From 100italianrecipes.com


PASTA WITH WHITE BEANS PESTO AND SUN DRIED TOMATOES RECIPES
Sun-dried tomatoes, white beans, and artichokes come together in a pesto pasta salad that’s great for potlucks, leftovers, and snacking all summer long! Bring a large pot of salted water to boil. Cook the pasta until al dente according to package …
From tfrecipes.com


WHITE BEAN PESTO PASTA - COOKEATSHARE
Pasta With White Beans, Pesto And Sun Dried Tomatoes, ingredients: 2 Tbsp. Extra virgin Pasta and White Beans with Sizzling Garlic-Rosemary Oil - Smitten Kitchen 2900 views
From cookeatshare.com


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