Best Pasta With White Beans Pesto And Sun Dried Tomatoes Recipes

5 MINUTE SUN DRIED TOMATO PESTO PASTA

5 Minute Sun Dried Tomato Pesto Pasta image

This Sun Dried Tomato Pesto Pasta is just what you need on a busy week night. These pasta ready packages are perfect for a family meal in no time!

Provided by Alyssa Rivers

Time 5m

Number Of Ingredients 8

Ingredients

1/4 cup sun-dried tomatoes in oil
1 cup fresh basil
1/2 cup parmesan cheese
1/4 cup pine nuts
1/4 cup oil
3 cloves garlic
salt and pepper
1 package Barilla Penne Ready Pasta

Steps:

In a food processor combine sun dried tomatoes, basil, parmesan cheese, pine nuts, oil, garlic, salt and pepper. Pulse until smooth.
In a medium skillet add the pesto over medium heat to warm. Cook the pasta in the microwave according to package directions. Carefully open the package and add to the pesto and toss until coated. Serve.

Nutrition Facts : Calories 249 kcal, Carbohydrate 4 g, Protein 6 g, Fat 24 g, SaturatedFat 4 g, Cholesterol 9 mg, Sodium 219 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

PASTA AND WHITE BEAN SOUP WITH SUN-DRIED TOMATOES

Pasta and White Bean Soup With Sun-Dried Tomatoes image

The Christmas season often means indulging in lots of rich foods. So I like to prepare this vegetarian soup that's hot and hearty but not heavy.-Mary Swartz, Palm Desert, California

Provided by Taste of Home

Categories Lunch

Time 1h35m

Yield 6 servings (2 quarts).

Number Of Ingredients 14

Ingredients

1 cup dried great northern beans
2 cups finely chopped onions
2 medium carrots, chopped
1/2 cup sliced fennel bulb or celery
1/4 cup olive oil
4 garlic cloves, minced
3/4 teaspoon crushed red pepper flakes
2 bay leaves
4 cans (14-1/2 ounces each) chicken or vegetable broth
2 cups uncooked bow tie pasta
1/2 cup oil-packed sun-dried tomatoes, chopped
1/4 cup minced fresh parsley
1/2 teaspoon salt
Shredded Parmesan cheese, optional

Steps:

Rinse and sort beans; soak according to package directions. Drain and rinse beans; discard liquid and set beans aside., In a Dutch oven, saute onions, carrots and fennel in oil until tender. Add garlic, pepper flakes and bay leaves; cook 1 minute. Add broth and beans., Bring to a boil. Reduce heat; cover and simmer until beans are almost tender, about 1 hour. Stir in pasta, tomatoes, parsley and salt. Bring to a boil. Reduce heat; cover and simmer 15 minutes or until beans and pasta are tender. Discard bay leaves. Serve with cheese if desired.

Nutrition Facts : Calories 325 calories, Fat 12g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 1433mg sodium, Carbohydrate 45g carbohydrate (6g sugars, Fiber 9g fiber), Protein 12g protein.