This is a quick and easy, yet delicious pesto pasta with beans recipe filled with protein!
Time: 30 min
2 tablespoons olive oil
2 garlic cloves, thinly sliced
1 (15-ounce) can white beans, like butter beans or cannellini, rinsed and drained
Kosher salt and black pepper
1 cup vegetable stock or water
1 box Rigatoni ( or prefered pasta)
Prepare Pasta by setting water to boil
Prepare the beans: In a 10-inch skillet, heat olive oil over medium-low heat. Add garlic and cook until fragrant, about 1 minute. Add beans to the skillet and season with salt and pepper. Cook, stirring occasionally, until the flavors have melded, about 2 to 3 minutes. With the back of a spoon or spatula, smash about 1/3 to 1/2 cup of the beans and stir until they are incorporated into the rest of the bean mixture. A good portion of the remaining beans should maintain their structure.
Add pasta to the boiling water for the recommended amount of time. Slice cherry tomatoes in half, quarters if large.
Add stock or water and bring to a gentle simmer. Cook about 1 to 2 minutes more, until the sauce is how you would like it. Smash additional beans and add a few more tablespoons of water, if needed, to reach desired consistency and stir again to combine.
Transfer beans to the pot with pasta and add in pesto. Season with flaky salt, if desired. Add tomatoes on top.