creamy butter bean and roasted garlic pasta
Serves 4
Directions
- 1Preheat the oven to 350F. Line a small sheet pan with foil and add cherry tomatoes, then make a foil packet with the peeled garlic cloves. Coat everything with olive oil and salt, close the foil garlic packet and roast.
- 2Roast in the oven.
- 3Blend the roasted garlic and tomatoes with one to two small cans of butter beans with the juices and season generously with salt and pepper until smooth.
- 4Cook pasta in boiling water, saving at least 3/4 cup of water before draining.
- 5Add most of the sauce to a large skillet along with the pasta and enough pasta water to make a creamy sauce.
- 6Stir in pesto.
Ingredients
- 2 pints cherry tomatoes
- 25 whole garlic clove, peeled
- to taste olive oil
- to taste salt
- 1 to 2 small can butter beans
- to taste pepper
- 1 lb pasta
- 2 tbsp pesto
Equipment
sheet panfoilblenderskillet