Ditalini with Pesto, Beans, and Broccoli Rabe

Ditalini with Pesto, Beans, and Broccoli Rabe
Photo by Susan Gentry McWhinney


  • 8 ounces ditalini or other short tube-shaped pasta
  • 1 14-ounce can vegetable broth
  • 1 15-ounce can cannellini (white kidney beans)
  • 1 pound broccoli rabe
  • ½ teaspoon dried crushed red pepper
  • 1 7-ounce container pesto
  • 1 tablespoon white wine vinegar

Cook pasta in large pot of boiling salted water 3 minutes. Add broccoli rabe and boil until broccoli rabe is just crisp-tender and pasta is just tender but still firm to bite, stirring occasionally, about 5 minutes longer. Drain pasta and broccoli rabe, reserving 1/2 cup cooking liquid. Return pa...

View full recipe at Epicurious


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