30 Minute Meal – Pasta with Hot Chile Pepper Pesto, Zucchini & White Beans Recipe | Vegetarian Dinner Idea

I can’t recall if the original version of this recipe came from Food Network magazine, or from Rachael Ray, or what, but it looked delicious, and I had to try it.  This dish perfect for a weeknight meal, t is hearty and is ready in less than 30 minutes.  We were busy last weekend and I didn’t have a lot of time to make dinner, so I pulled this recipe out from the “want to try” folder, made it my own and gobbled it all up!  It was easy to make and was ready in like 20 minutes – if that!  

Not shown:  vegetable stock
Not shown: vegetable stock

Gather your ingredients;

1 lb farfalle pasta (bow-ties) – I used mini bow-ties, they cook quicker
2 zucchini, sliced in half and cut into half moons
1 can white beans, drained
1 tbsp olive oil
salt and pepper
For hot chile pepper pesto:
4 jalapeno peppers, cut in half, seeded, ribs removed and cut into big pieces – I used both yellow and green jalapenos
1 cup Italian parsley, stems removed
1/4 cup olive oil
1/4 cup toasted almonds
2 cloves garlic
1 1/2 lemons, zested and juiced
1/2 cup parmesan cheese
1/4 cup vegetable stock
salt and pepper

By the time my water was boiling, I had my zucchini chopped and the pesto made.  I was really happy with how quickly it came together, especially since it was like 8 hours since we had last eaten!  

Bring a large pot of salted water to a boil.

Make pesto by placing almonds, garlic and jalapenos in a food processor.  Process until the almonds look like crumbs.  Add parsley, vegetable stock and olive oil and process until it forms a thick paste.  Remove from food processor, transfer to a bowl, and stir in lemon juice, lemon zest and parmesan cheese.  Taste and season with salt and pepper and set aside.

hot chile pepper pesto

By now your water should be boiling, cook pasta according to package directions, reserve 1/2 cup of pasta water, drain and set aside.

In a non-stick skillet, or a medium wok, heat olive oil until shimmering and add zucchini.  Cook for 3-4 minutes and add beans.  Cook until zucchini starts to soften and beans are warm.

Stir in pasta, pasta water and 2 cups pesto to zucchini and white beans, and stir to combine until everything is all mixed up and coated in pesto.

Serve and enjoy!  

Hot Chile Pepper Pesto with White Beans and Zucchini

Hot Chile Pepper Pesto with White Beans and Zucchini1

Hot Chile Pepper Pesto with White Beans and Zucchini

All tied up with farfalle?  Try these other delicious Bow-Tie Pasta Recipes

Pasta with Bacon & Peas

Minnie’s Bow Tie Pasta Salad

Pizza Pasta Salad

 

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