Kids' One Pot Pesto Pasta
Serves 2 | with Creamy Cannellini Beans
One pot and 20 minutes is all you'll need to whip up this meal filled with protein-packed cannellini beans and vibrant green pesto!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
Basil Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
1 unit(s)
Cannellini Beans
170 g
Cavatappi
(Contains: Wheat)
½ cup
Parmesan Cheese, shredded
(Contains: Milk)
56 g
Yellow Onion, chopped
56 g
Baby Spinach
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Soy, Sulphites, Tree nuts, Milk, Mustard, Peanuts, Sesame)
4 g
Garlic Salt
(May contain traces of: Soy, Sulphites, Tree nuts, Milk, Mustard, Peanuts, Sesame, Wheat, Triticale)
Not included in your delivery
¼ tsp
Salt*
2 tbsp
Butter*
(Contains: Milk)
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Roughly chop spinach.Drain, then rinse cannellini beans.Heat 1 tbsp butter in a large pot over medium heat. When the pan is hot, add onions. Cook, stirring occasionally until onions are translucent, 2-3 min. Season with 1/4 tsp garlic salt and pepper.
Sprinkle over Cream Sauce Spice Blend and stir to coat, 1 min.Add 2 1/2 cups water and season with 1/2 tsp garlic salt and pepper, then stir to combine. Bring mixture to a boil over high heat.Once boiling, reduce heat to medium, then add cavatappi. Cover and cook, stirring occasionally, until cavatappi is tender but still firm to the bite and water is absorbed, 10-13 min. (NOTE: Add an additonal 1/3 cup water for a saucier consistency, if desired) Stir in pesto, cannellini beans, spinach and half the Parmesan.
Remove pot from the heat and add 1 tbsp butter, then stir to combine. Season with any remaining garlic salt and pepper, to taste.Divide pasta between bowls, then sprinkle with remaining Parmesan.
