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
- 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.
Recipe Notes
An exclusive PastaFits.org recipe.
Nutrition Facts
Leeks, White Beans, & Radish Farfalle with Pesto
Amount Per Serving
Calories 264 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 105mg 4%
Total Carbohydrates 64g 21%
Dietary Fiber 9g 36%
Sugars 6g
Protein 15g 30%
* Percent Daily Values are based on a 2000 calorie diet.
