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Pesto Beans and Pasta

  • Cook Time: 7 - 9 hours on low; 3 1/4 - 4 1/2 hours on high
  • Course: Main Dish

Reynolds Kitchen Tips

Reynolds Kitchens tip

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  • 2 19-ounce cans cannellini beans (white kidney beans), rinsed and drained
  • 1 14-1/2-ounce can Italian-style stewed tomatoes
  • 1 medium green sweet pepper, chopped
  • 1 medium red sweet pepper, chopped
  • 1 medium onion, cut into thin wedges
  • 2 teaspoons dried Italian seasoning, crushed
  • 1/2 teaspoon cracked black pepper
  • 4 cloves garlic, minced
  • 1/2 cup vegetable broth
  • 1/2 cup dry white wine or canned vegetable broth
  • 1 7-ounce container refrigerated basil pesto
  • 12 ounces dried penne pasta
  • 1/2 cup finely shredded Parmesan or Romano cheese


Step 1

Line a 3 1/2 to 4 quart slow cooker with a Reynolds® Slow Cooker Liner.

Step 2

Combine beans, undrained tomatoes, the sweet peppers, onion, Italian seasoning, black pepper, and garlic in slow cooker. Pour vegetable broth and wine over all.

Step 3

Cover; cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours. Transfer bean mixture to a very large serving bowl using a slotted spoon, reserving cooking liquid. Stir pesto into bean mixture.

Step 4

Meanwhile, cook pasta according to package directions; drain. Add pasta to bean mixture; gently toss to combine, adding enough of the liquid to make mixture of desired consistency. Sprinkle each serving with Parmesan cheese.

Step 5

To serve, spoon pasta mixture into individual pasta bowls; sprinkle with cheese.

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