Ditalini with Pesto, Beans, and Broccoli Rabe

Name: Ditalini with Pesto, Beans, and Broccoli Rabe
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

By Melanie Barnard and Brooke DojnyPhotography by Susan Gentry McWhinney

September 30, 2002

Recipe notes