Steps to Prepare Pasta Al Pesto E Pomodoro

Pasta E Fagioli

Pasta al pesto di rucola con tonno.

Recipe Summary Pasta E Fagioli

This traditional favorite is ready in only 45 minutes with lots of homemade taste from fresh vegetables, pasta and white kidney beans.

Ingredients | Pasta Al Pesto E Pomodoro

1 tablespoon olive oil

2 stalks celery, finely chopped

2 medium carrots, finely chopped

1 medium onion, chopped

2 cloves garlic, minced

2 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth

1 teaspoon Italian seasoning, crushed

1 (14.5 ounce) can diced tomatoes, undrained

¾ cup short tube-shaped ditalini pasta, cooked and drained

1 (15 ounce) can white kidney beans (cannellini), undrained

Directions

Heat the oil in a 12-inch skillet over medium heat. Cook the celery, carrots, onion and garlic until they're tender.

Stir the broth, Italian seasoning and tomatoes in the skillet. Heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender-crisp.

Add the pasta and beans and cook for 5 minutes.

Place half of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the pureed mixture into the skillet. Cook over medium heat until the mixture is hot.

Info | Pasta Al Pesto E Pomodoro

prep: 15 mins cook: 30 mins total: 45 mins Servings: 4 Yield: 4 servings

TAG : Pasta E Fagioli

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