White bean pesto pasta with fast-roasted tomatoes & zucchini

By á-1033

Ingredients

• 20 cherry tomatoes
• 1 zucchini
• 1 tbsp. extra virgin olive oil
• 8 oz Penne pasta
• 1 cup cannellini beans - rinsed and drained
• 2/3 cup good-quality pesto

Preparation

Step 1

Preheat the oven to 450. Place the cherry tomatoes and slices zucchini in a baking dish and toss with the olive oil. Cook in the oven for 15 minutes. While the vegetables roast, bring a large pot of salted water to a boil and cook the pasta according to package directions, adding the drained white beans in the final minute to heat through. Drain the pasta and beans, reserving 2 tablespoons of the cooking water, and toss gently with the pesto and oven-roasted vegetables until well combined.