One-Pot Pasta with Tomatoes, White Beans and Pesto Recipe -
One-Pot Pasta with Tomatoes, White Beans and Pesto Recipe
  • READY IN 20 mins

One-Pot Pasta with Tomatoes, White Beans and Pesto

Recipe by  

"This rustic Italian meal with wonderful flavor requires the use of only one pot."

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Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    15 mins

    20 mins


  1. 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 to low; add pesto.
  2. 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, if desired.
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Reviews More Reviews

Most Helpful Positive Review
Oct 03, 2008

Oh my goodness, this is incredible! Super easy and quick to make, and delicious! The only changes I made was using penne pasta instead of bow tie, 5 ounces of pesto instead of 7, and a blend of parmesan and romano cheese. Also, I'd say it makes more like 6 servings, not 4.

Most Helpful Critical Review
Dec 02, 2008

I won't be making this one again. This was extremely salty and I just didn't find it that appealing.


14 Ratings

Nov 29, 2008

Fantastic and super easy! I used homemade pesto, vegetable broth, whole grain pasta, small white beans, and fresh tomatoes. Served it with garlic bread and a salad. It was so good I ate leftovers for breakfast!:) I'm sure I'll be making this again soon.

Aug 24, 2009

I have now made this recipe several times, and it is mighty good! The first time, i followed the recipe and it was yummy, but it definitely needed more stuff in it. Now, i double the fresh tomatoes and the cannelini beans and it's perfect! thanks so much!

Oct 08, 2009

I really liked this. I didn't find it all that salty, but they do make low sodium broth that you could substitute for the bullion and water. The frest tomatoes really made the dish though. It was great =)

Sep 30, 2009

I used this as a great base recipe. First, since others thought this was too salty, I halved the bullion (1 cube instead of 2). I also used penne because I didn't have bowtie. Then, I added some sauteed onion, garlic, mushroom, and spinach. This made for an awesome presentation and was so yummy with the extra toppings!

Nov 13, 2008

Excellent recipe, very easy to make and different cooking method which turned out great. I will make this again.

May 27, 2010

I make this every time my pesto-hating husband is out of town! Usually substitute jarred sun-dried tomatoes and add some cut up rotisserie chicken to the mix. Last time I tried to use sun-dried tomatoes from a bag and it did not taste as good.


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  • Calories
  • 464 kcal
  • 23%
  • Carbohydrates
  • 49.1 g
  • 16%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 22.6 g
  • 35%
  • Fiber
  • 8.2 g
  • 33%
  • Protein
  • 16.5 g
  • 33%
  • Sodium
  • 1324 mg
  • 53%

* Percent Daily Values are based on a 2,000 calorie diet.

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