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Roasted Garlic Pesto, Broccolini & White Beans

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  • 2 Tbsp. olive oil, divided
  • 1 bunch broccolini, (about 5 oz.), cut into 1-inch pieces
  • 1 3/4 cups water
  • 1 package Knorr Selects™ Roasted Garlic Pesto with Volanti Pasta
  • 1 can (15.5 oz.) cannellini beans, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1/4 cup toasted chopped walnuts
  • 2 Tbsp. crumbled goat cheese

NUTRITIONAL INFORMATION

 

Amount per serving

Calories340
Total Fat14g
Saturated Fat2.5g
Trans Fat0g
Cholesterol5mg
Sodium620mg
Total Carbs42g
Dietary Fiber8g
Sugars5g
Protein14g
Vitamin D0mcg
Calcium9mg
Iron2mg
Potassium341mg

  • 1 HEAT 1 tablespoon 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 tablespoon 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!