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Roasted Garlic Pesto, Broccolini & White Beans

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  • 2 Tbsp. (30 mL) olive oil, divided
  • 1 bunch broccolini, (about 5 oz.) [150 g], cut into 1-inch (2.5 cm) pieces
  • 1 3/4 cups (425 mL) water
  • 1 package Knorr Selects® Roasted Garlic Pesto with Volanti Pasta
  • 1 can (440 g.) cannellini beans, rinsed and drained
  • 1 cup (250 mL) cherry tomatoes, halved
  • 1/4 cup (60 mL) toasted chopped walnuts
  • 2 Tbsp. (30 mL) crumbled goat cheese

NUTRITIONAL INFORMATION

 

Amount per serving

Calories240
Total Fat13g
Saturated Fat2g
Trans Fat0g
Cholesterol5mg
Sodium240mg
Total Carbs23g
Dietary Fiber7g
Sugars3g
Protein9g
Vitamin D0mcg
Calcium115mg
Iron2mg
Potassium157mg

  • 1 HEAT 1 Tbsp. (15 mL) of the olive oil in large nonstick pan over medium-high heat and cook your broccolini, stirring occasionally, 2 minutes.
  • 2 POUR your water and remaining 1 Tbsp. (15 ml) of the olive oil into the same pan and bring to a boil. Stir in Knorr Selects® and return to a boil, then lower the heat to medium-high and boil covered 8 minutes, stirring frequently.
  • 3 STIR in your beans and tomatoes. Sprinkle with walnuts and goat cheese. Now it's delicious. Dig in!