Leeks, White Beans, & Radish Farfalle with Pesto
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!
Leeks, White Beans, & Radish Farfalle with Pesto
Prep Time 45 minutes
Servings 4 Servings
Calories 264 kcal
Ingredients
- 1 ½ cups/6 oz. radishes halved
- 1 tsp. vegetable oil
- 5 oz. farfalle
- 4 cups/8 oz. sliced leeks washed well
- 1 15.5 oz. can white beans, drained
- 2 Tbsp. basil pesto
Instructions
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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.
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Bring a large pot of salted water to a boil. Cook the farfalle according to package directions. Drain and reserve.
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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.
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Add the radishes, farfalle, white beans, and pesto. Heat through and toss to combine. Adjust seasoning to taste with salt and pepper.
Recipe Notes
An exclusive PastaFits.org recipe.
