This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

One-Pot Pasta With Tomato, White Beans and Pesto

By: Buitoni®

"This rustic Italian meal with wonderful flavor requires the use of only one pot. Serve with warm bread and cold Perrier® water."

Rate/Review | Read Reviews (8)

Prep Time:
5 Min

Cook Time:
15 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

3 1/4 cups dry bow-tie pasta
3 cups water
2 MAGGI® Chicken Bouillon Cubes
1 (7 ounce) container BUITONI® Pesto with Basil
2 medium tomatoes, chopped
1 (15 ounce) can cannellini (white kidney beans) or small white beans, rinsed and drained
1/3 cup grated Parmesan cheese

Directions

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.