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  • Ditalini With Pesto, Beans, And Broccoli Rabe

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    Ditalini With Pesto, Beans, And Broccoli Rabe
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 8 ounce ditalini - (abt 2 c.) (or possibly other short tube-shaped pasta)
    • 1 lb broccoli rabe cut 2" pcs
    • 1 can vegetable broth - (14 ounce)
    • 1/2 tsp dry crushed red pepper
    • 1 can cannellini - (15 ounce) rinsed, liquid removed (white kidney beans)
    • 1 ct purchased pesto - (7 ounce)
    • 1 Tbsp. white wine vinegar Salt to taste Freshly-grnd black pepper to taste

    Directions

    1. Cook pasta in large pot of boiling salted water 3 min. Add in broccoli rabe and boil till broccoli rabe is just crisp-tender and pasta is just tender but still hard to bite, stirring occasionally, about 5 min longer. Drain pasta and broccoli rabe, reserving 1/2 c. cooking liquid. Return pasta and broccoli rabe to pot.
    2. Meanwhile, bring vegetable broth and crushed red pepper to simmer in medium saucepan. Add in beans and simmer till beans are heated through, stirring frequently, about 5 min. Add in bean mix, pesto, and vinegar to pasta and broccoli rabe. Stir well, adding pasta cooking liquid by tablespoonfuls if necessary. Season with salt and pepper. Serve in shallow bowls.
    3. This recipe yields 4 servings.
    4. Comments: Crusty bread and radicchio with creamy Italian dressing make nice sides. End with red grapes and anise-dusted sugar cookies.

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