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White Bean and Vegetable Pesto Pasta

Ingredients
  

  • 1 1 pound box pasta of your choice I used gemelli!
  • 1 pound brussels sprouts
  • 1 7.5 oz. jar sundried tomatoes
  • 2 15.5 oz. cans white beans also called cannelini beans
  • 2 8 oz. jars pesto sauce

Instructions
 

  • bring a large pot of heavily salted water to boil on the stove
  • add pasta to the boiling water and cook according to package directions, then drain and put back into empty pot
  • heat a large skillet over low heat on the stove and coat the bottom with olive oil
  • slice the brussels sprouts into thin flat pieces (you can use a knife or a mandolin if you have one)
  • add the sliced brussel sprouts to the skillet and cook, stirring occasionally, until they are soft and bright green
  • In a separate large bowl add the drained pasta, pesto, sundried tomatoes, beans, and the brussels sprouts that have cooked in the skillet, mix well and serve!