One-Pot Pasta With Tomato, White Beans and Pesto Recipe

Ingredients <br>- 3 1/4 cups dry bow-tie pasta <br>- 3 cups water <br>- 2 MAGGI® Chicken Bouillon Cubes <br>- 1 (7 ounce) container BUITONI® Pesto with Basil <br>- 2 medium tomatoes, chopped <br>- 1 (15 ounce) can cannellini (white kidney beans) or small white beans, rinsed and drained <br>- 1/3 cup grated Parmesan cheese <br><p></p>Directions <br>step 1: COMBINE pasta, water and bouillon in large saucepan. Bring to a boil. Cook, stirring frequently, for 8 to 10 minutes or until pasta is tender and broth has reduced to about 1/2 cup; do not drain. Reduce heat; add pesto. <br>step 2: COOK, stirring frequently, until sauce has reduced slightly. Stir in tomatoes and beans. Cook, stirring occasionally, until heated through. Sprinkle with cheese before serving. Season with ground black pepper. <br>

Ingredients
- 3 1/4 cups dry bow-tie pasta
- 3 cups water
- 2 MAGGI® Chicken Bouillon Cubes
- 1 (7 ounce) container BUITONI® Pesto with Basil
- 2 medium tomatoes, chopped
- 1 (15 ounce) can cannellini (white kidney beans) or small white beans, rinsed and drained
- 1/3 cup grated Parmesan cheese

Directions
step 1: COMBINE pasta, water and bouillon in large saucepan. Bring to a boil. Cook, stirring frequently, for 8 to 10 minutes or until pasta is tender and broth has reduced to about 1/2 cup; do not drain. Reduce heat; add pesto.
step 2: COOK, stirring frequently, until sauce has reduced slightly. Stir in tomatoes and beans. Cook, stirring occasionally, until heated through. Sprinkle with cheese before serving. Season with ground black pepper.

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