Pesto Pasta with Cannellini Beans
- Number of Servings: 10
Ingredients
Whole Wheat Rotini, 1 cupBasil Pesto, 8 oz.Cannellini Beans, 2 15 oz cansRed Wine Vinegar, 1/4 cupParmigiano Reggiano, 2 ozPine Nuts, 2 ozBaby Arugula, 2 cups
Cook pasta. Rinse and drain well. Set aside. Toast pine nuts. Set aside. Chop arugula. Set aside. Mix pesto, beans and vinegar in a bowl. Stir in pasta. Stir in arugula. Stir in 1/2 the cheese and 1/2 the pine nuts. Serve and top each serving with some of the remaining cheese and pine nuts.
Serving Size: Makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user MAGICHAWK.
Serving Size: Makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user MAGICHAWK.
Nutritional Info Amount Per Serving
- Calories: 243.3
- Total Fat: 14.0 g
- Cholesterol: 5.0 mg
- Sodium: 529.0 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 19.2 g
- Protein: 10.0 g
Member Reviews