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White Beans and Pasta with Rosemary Pesto

The Wanderlust Kitchen
  • 30 minutes
  • Serves 2

INGREDIENTS

1

Bread and fresh arugula, Crusty

1 14 ounce can

Cannellini white beans

2 cloves

Garlic

1

Yellow onion, small

1/4 cup

Tomato paste

1/2 cup

Rosemary arugula pesto

6 oz

Orecchiette pasta

1/8 tsp

Red pepper flakes

1 tbsp

Olive oil, extra virgin

1 tbsp

Butter, salted