Penne with Green Beans and Pesto

A grilled vegetable antipasto and garlicky tomato bruschetta pair up nicely, with penne as the main attraction.

Prep Time

10 minutes

Cook Time

15 minutes


4 Servings


8 ounces green beans (chopped)
8 ounces pasta, penne
15 ounces beans, white (rinsed and drained)
2 roasted red peppers (rinsed and patted dry)
1⁄4 cup pesto
1⁄2 teaspoon salt (optional)


Put on a large pot of water to boil for the pasta, and add a teaspoon of salt. Trim the green beans and chop in 3/4-inch long pieces; reserve. Add the pasta to the boiling water and cook according to package directions, about 10 minutes. Add the green beans to the pot for the last 5 minutes. Drain well.

In the pot you cooked the pasta in, place the sliced red peppers, and the drained pasta and beans. Add the white beans and pesto and toss to coat, stirring over low heat to warm through. Take the pot off heat, transfer to large bowl and enjoy. Serve warm.



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