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Corny White Bean Pesto Pasta

Corny White Bean Pesto Pasta

Yield 4-6 servings
Prep time
5 Min
Cook time
15 Min
Total time
20 Min

Ingredients

Main Day Prep Items

Instructions

  1. In a large pasta pot, add water. Once it comes to a boil, add a decent amount of salt, and add the pasta. Cook according to the time on the package, stirring often, until it’s al dente. Reserve 1/2 cup of pasta water and strain immediately.
  2. Add pasta back to the pot and add all the remaining Corn and White Bean Salad (with juices). Add the remaining Arugula and Walnut Pesto, stirring everything together. Add any diced leftover cherry tomatoes, and if needed, pasta water to make it creamy. Season with additional salt and pepper, if needed.
  3. Serve over arugula and grate parmesan cheese on top.

Nutrition Facts

Calories

815

Fat

21 g

Sat. Fat

3 g

Carbs

134 g

Fiber

16 g

Net carbs

129 g

Sugar

22 g

Protein

30 g

Sodium

980 mg

Cholesterol

6 mg