For spring celebrations or a cheery family meal, it doesn’t get much better than this farfalle dish. It’s filled with satisfying veggies and makes a great leftover pasta salad!

Preheat oven to 400ºF. Place the radishes on a baking sheet and toss with vegetable oil. Salt and pepper to taste. Roast, turning half way through cooking, until softened and starting to brown (about 15 minutes). Reserve.

Bring a large pot of salted water to a boil. Cook the farfalle according to package directions. Drain and reserve.

Place the leeks in a saucepan, cover with water, and season with salt. Simmer until the leeks are soft (about 5 minutes). Drain liquid, reserving the leeks in the saucepan.

Add the radishes, farfalle, white beans, and pesto. Heat through and toss to combine. Adjust seasoning to taste with salt and pepper.

Makes 4 servings. Per serving: 264 calories, 15 g protein, 64 g carbohydrate, 6 g fat, 1 g sat. fat, 3 mg cholesterol, 9 g dietary fiber, 6 g sugar, 105 mg sodium

An exclusive PastaFits.org recipe.

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