Roasted Garlic Pesto, Broccolini & White Beans
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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
Calories340
Total Fat14g
Saturated Fat2.5g
Trans Fat0g
Cholesterol5mg
Sodium620mg
Total Carbs42g
Dietary Fiber8g
Sugars5g
Protein14g
Vitamin D0mcg
Calcium9mg
Iron2mg
Potassium341mg
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!