Pesto Pasta with Blistered Tomatoes and White Beans
A pantry-friendly weeknight pasta where blistered cherry tomatoes burst into a sweet sauce and creamy white beans add unexpected substance.
- Total time
- 20 min
- Servings
- 4
- Calories
- 460
- Protein
- 17g
Ingredients
- 12 oz short pasta (fusilli, penne, or rigatoni)
- 1 pint cherry tomatoes
- 15 oz cannellini beans, drained and rinsed
- ½ cup basil pesto
- 2 garlic cloves, smashed
- 2 tbsp olive oil
- ¼ cup grated parmesan
- 1 tsp kosher salt
- 1 pinch flaky sea salt and black pepper, to finish
Instructions
- 1
Bring a large pot of well-salted water to a boil and cook the pasta until al dente. Save a cup of pasta water before draining.
- 2
While the pasta cooks, heat the olive oil in a wide skillet over medium-high. Add the smashed garlic and let it sizzle for about 30 seconds.
- 3
Add the cherry tomatoes and a pinch of salt. Cook, shaking the pan occasionally, until most of them have burst and released their juice, about 5 minutes.
- 4
Stir in the white beans and warm them through, about 2 minutes.
- 5
Add the drained pasta, the pesto, and a few splashes of pasta water. Toss everything together until you have a glossy sauce that clings to the noodles. Finish with parmesan, flaky salt, and a few cracks of pepper.
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