One-Pot Pasta With Tomato, White Beans and Pesto
Category: Pastas & Noodles, Tomatoes
Yield: 4 servings
3 1/4 cups dry bow-tie pasta
3 cups water
2 MAGGI® Chicken Bouillon Cubes
1 contnr (7 ounces) BUITONI® Refrigerated Pesto with Basil
2 medium tomatoes, chopped
1 can (15 oz.) cannellini (white kidney beans) or small white beans,
rinsed and drained
1/3 cup (about 1 1/2 oz.) grated Parmesan cheese

Procedures
COMBINE pasta, water and bouillon in large saucepan. Bring to a boil.
Cook, stirring frequently, for 8 to 10 minutes or until pasta is
tender and broth has reduced to about 1/2 cup; do not drain. Reduce
heat; add pesto.
COOK, stirring frequently, until sauce has reduced slightly. Stir in
tomatoes and beans. Cook, stirring occasionally, until heated through.
Sprinkle with cheese before serving. Season with ground black pepper.