PESTO AND BEAN PASTA | Teriann Carty

Teriann Carty

Name: PESTO AND BEAN PASTA
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 2
Ingredients: Cebollitas Bunch; Elephant Garlic; El Guapo® Crushed Red Chili Pepper; Asturi Bruschettini, Classico Virgin Olive Oil; SIGNATURE SELECTS Asparagus Spears, Cut; SIGNATURE SELECTS Sweet Peas, No Salt Added; SIGNATURE SELECTS White Beans; Signature Farms Spinach; Organic Microgreens Micro Mix, 2.5 Oz; Cilantro; Organic Dill Bunch, each; Organic Flat Leaf Parsley; De Cecco Pasta Rigatoni - 16 oz; O Organics Cheese, Organic, Shredded, Parmesan

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PESTO AND BEAN PASTA

Serves 230 mins prep40 mins cook

PESTO AND BEAN PASTA

0 servings

What you need

yellow onion

garlic

crushed red pepper

olive oil

asparagus

SIGNATURE SELECTS Sweet Peas, No Salt Added

snow peas

white beans

spinach

sprouts

cilantro

baby dill

flat-leaf parsley

rigatoni

O Organics Cheese, Organic, Shredded, Parmesan

parmesan cheese

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Instructions

Cook pasta till al dente in salted boiling water.
Reserve a cup of pasta water before draining.
Sweat onion, chilis and garlic, add in asparagus sauté for several minutes.
Add in splash of pasta water.
Toss in peas and spinach, sauté for two minutes.
Add in pesto and cooked pasta, toss to combine.
Add in 1/4-1/2 cup pasta water, micro greens and cheese.
Season with salt and cracked pepper. Toss again.
Serve immediately in bowl with extra cheese!

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