5-Ingredient Pesto White Bean Pasta

A fast, satisfying vegetarian pasta tossed with creamy white beans, bright cherry tomatoes, basil pesto, and savory Parmesan. Reserved pasta water creates a silky sauce without adding cream.

Prep: 10 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 12 ounces short pasta
• 15 ounces cannellini beans
• 0.75 cup basil pesto
• 2 cups cherry tomatoes
• 0.5 cup parmesan cheese
• 1 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Before draining, reserve 1 1/2 cups of the pasta water. (about 12 min) — Boiling
2. While the pasta cooks, drain and rinse the beans. Halve the cherry tomatoes and grate the Parmesan. (about 5 min)
3. Return the drained pasta to the warm pot. Add the beans, pesto, tomatoes, Parmesan, and black pepper. Toss until combined, adding the reserved pasta water 1/4 cup at a time until the sauce is glossy and coats the pasta. (about 3 min) — Low heat
4. Taste and adjust seasoning with salt and pepper. Serve immediately with extra Parmesan, if desired. (about 1 min)