Name: Pasta and Beans with Pesto
Prep time: 5 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 10.5 oz beans; 8.8 oz mixed pasta; 3.5 oz tomato puree; 1 onion; 1 clove garlic; 1 sprig rosemary; to taste dried oregano; 1 stalk celery; 4 tablespoons extra virgin olive oil; salt; pepper; 3.5 oz Genovese pesto

The Pasta and Beans with Pesto is a variant of the classic pasta and beans flavored with basil pesto, a creamy, tasty, and enveloping dish.
A first course of Italian poor cuisine that we thought to make even more fragrant and aromatic by simply adding another staple of Italian cuisine at the end of cooking, Genovese pesto made with fresh basil, pine nuts, grated Parmesan and Pecorino cheeses, and garlic. This sauce with its unmistakable aroma gives new flavor notes to the already flavorful traditional pasta and beans. In summer, we can prepare this special pasta and beans with pesto made at home, just like in winter if we have made a stock of basil for winter.
INGREDIENTS TO PREPARE PASTA AND BEANS WITH PESTO
beans
mixed pasta
tomato puree
onion
garlic
rosemary
dried oregano
celery
extra virgin olive oil
salt
pepper
Genovese pesto
HOW TO PREPARE PASTA AND BEANS WITH PESTO
1. The preparation is the classic one for pasta and beans: we make an aromatic chop with garlic, onion, celery, and rosemary, which we sauté in a pot. Then we add half of the whole beans and half pureed, along with tomato puree. Let it season for about ten minutes.
2. We thin the beans with hot water (or broth or bean cooking water) and, when it comes to a boil, add the pasta, which will then cook in the same pot as the beans.
3. Once the pasta is cooked, adjust with salt and pepper and add the basil pesto.
So much flavor for such an easy and quick dish that’s good all year round, but on the coldest days becomes a real warm cuddle perfect for both lunch and dinner.

Difficulty: Very Easy
Cost: Very Cheap
Preparation time: 5 Minutes
Portions: 4 servings
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Autumn, Winter, All seasons

251.80 Kcal

calories per serving

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Energy 251.80 (Kcal)
Carbohydrates 24.38 (g) of which sugars 1.66 (g)
Proteins 9.98 (g)
Fat 12.45 (g) of which saturated 1.56 (g)of which unsaturated 0.41 (g)
Fibers 6.58 (g)
Sodium 240.92 (mg)

Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients to Prepare Pasta and Beans with Pesto

10.5 oz beans
8.8 oz mixed pasta
3.5 oz tomato puree
1 onion
1 clove garlic
1 sprig rosemary
to taste dried oregano
1 stalk celery
4 tablespoons extra virgin olive oil
salt
pepper
3.5 oz Genovese pesto

Tools

1 Pot
1 Stovetop

Preparation of Pasta and Beans with Pesto

Prepare the Pasta and Beans with Pesto first, if using dry beans, by soaking them in water overnight and then boiling them for about 1 hour. Naturally, this step is not necessary if you are using already boiled or canned beans.
Prepare the vegetables for the sauté: chop the garlic and onion, and dice the celery.
Sauté the celery and the chop of onion and garlic in a pan with olive oil.
Add the tomato puree, half of the whole beans, season with salt and pepper, and flavor with oregano and rosemary.
Pass the other half of the remaining beans through a food mill to obtain a puree and add it to the pot. Let everything stew for about ten minutes.
Add about 2 cups of water, cover, and cook until it comes to a boil.
Add the pasta and cook it, stirring occasionally.
At the end of cooking, adjust with salt and pepper and, away from the heat, add the pesto and mix well.
Serve the Pasta and Beans with Pesto hot.