This is a variation on a recipe from Bon Appetit. It is pretty easy and quick!

Pasta with Pesto, Beans and Broccoli
8 oz chunky pasta (I’ve used ditalini and penne)
1 lb broccoli, cut into 2 inch chunks
2 cups vegetable broth
1/2 teaspoon dried red pepper
1 can cannelli (white kidney beans), rinsed and drained
1 cup pesto
1 Tablespoon vinegar

1. Cook pasta in large pot of salted water for about 3 mins. Add the broccoli and continue boiling until the pasta is al dente and the broccoli is almost tender.

2. Drain the pasta and broccoli and leave in the pot.

3. In a separate medium saucepan, bring vegetable broth and red pepper to a simmer. Add beans and simmer until the beans are heated, about 4-5 minutes.

4. Add bean mixture, pesto and vinegar to the pasta and broccoli. Stir well.

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