Roasted Garlic Pesto, Broccolini & White Beans
WHAT YOU'LL NEED
- 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
Calories310
Total Fat14g
Saturated Fat2.5g
Trans Fat0g
Polyunsaturated Fat4.5g
Monounsaturated Fat6g
Cholesterol5mg
Sodium510mg
Total Carbs36g
Dietary Fiber6g
Sugars4g
Protein12g
Vitamin D0mcg
Calcium73mg
Iron2mg
Potassium341mg
textnutrio
All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.
Let's Get Cooking
- 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!
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