Recipe information
Yield
4 Servings
Ingredients
8
ounces ditalini or other short tube-shaped pasta (about 2 cups)
1
pound broccoli rabe, cut into 2-inch pieces
1
14-ounce can vegetable broth
1
/2 teaspoon dried crushed red pepper
1
15-ounce can cannellini (white kidney beans), rinsed, drained
1
7-ounce container purchased pesto
1
tablespoon white wine vinegar
Need to make a substitution?
Preparation
Step 1
Cook pasta in large pot of boiling salted water 3 minutes. Add broccoli rabe and boil until broccoli rabe is just crisp-tender and pasta is just tender but still firm to bite, stirring occasionally, about 5 minutes longer. Drain pasta and broccoli rabe, reserving 1/2 cup cooking liquid. Return pasta and broccoli rabe to pot.
Step 2
Meanwhile, bring vegetable broth and crushed red pepper to simmer in medium saucepan. Add beans and simmer until beans are heated through, stirring frequently, about 5 minutes.
Step 3
Add bean mixture, 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.