Penne with Pesto, White Beans, and Tomato Salad

Name: Penne with Pesto, White Beans, and Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups packed fresh basil leaves; 1 cup fresh flat-leaf parsley leaves; 1/2 cup grated Parmesan or Pecorino cheese, plus more for serving; 1/4 cup pine nuts, toasted (see Note, page 54); 4 garlic cloves, coarsely chopped; Kosher salt and freshly ground black pepper; 1/2 cup plus 2 tablespoons extra-virgin olive oil; 1/2 pound dried penne rigate; 1 pint teardrop or cherry tomatoes, preferably a mix of red and yellow, halved lengthwise; 1/2 shallot, thinly sliced; 1 tablespoon red wine vinegar; One 15-ounce can cannellini beans, drained and rinsed

Servings: persons

2 1/2 cups packed fresh basil leaves
1 cup fresh flat-leaf parsley leaves
1/2 cup grated Parmesan or Pecorino cheese, plus more for serving
1/4 cup pine nuts, toasted (see Note, page 54)
4 garlic cloves, coarsely chopped
Kosher salt and freshly ground black pepper
1/2 cup plus 2 tablespoons extra-virgin olive oil
1/2 pound dried penne rigate
1 pint teardrop or cherry tomatoes, preferably a mix of red and yellow, halved lengthwise
1/2 shallot, thinly sliced
1 tablespoon red wine vinegar
One 15-ounce can cannellini beans, drained and rinsed

1
To prepare the pesto: In a food processor, combine 2 cups of the basil, the parsley, cheese, pine nuts, garlic, and 1/2 teaspoon salt.
2
Pulse, pushing the basil down as needed, until a paste forms.
3
With the motor running, add 1/2 cup of the oil and puree until smooth.
4
Bring a large pot of salted water to a boil, add the pasta, and cook for 8 to 10 minutes or until tender yet firm (al dente).
5
While the pasta is cooking, combine the tomatoes, shallot, vinegar, and remaining 2 tablespoons oil in a bowl.
6
Stack the remaining basil leaves and roll them into a tight cigar-shaped bundle.
7
Cut crosswise into thin ribbons.
8
Add the shredded basil to the tomato salad, season with salt and pepper, and toss to combine.
9
When the pasta is almost done, add the cannellini beans to the water.
10
Cook for only 30 seconds just to warm them up.
11
Drain the pasta and beans in a colander, then transfer to a large mixing bowl.
12
Add the pesto, tossing to coat everything evenly.
13
Divide the pasta and beans among 4 plates and top with the tomato salad.
14
Pass more grated cheese at the table.

629

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/2 cups packed fresh basil leaves, 1 cup fresh flat-leaf parsley leaves, 1/2 cup grated Parmesan or Pecorino cheese, plus more for serving, 1/4 cup pine nuts, toasted (see Note, page 54), and more.

Yes, Penne with Pesto, White Beans, and Tomato Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!