Pasta Fagioli

This dish was introduced to me by my husband. Of course it tastes best when he makes it, but I make it myself a lot too because it is one of my all-time favorite pasta recipes. The mashed white beans give an interesting twist to the usual "pesto-pasta" recipe. (Picture from ChoosingChia).  This is also a GREAT recipe to add summer veggies to such as cherry tomatoes, zucchini, kale, etc!

Pasta:
13 oz Barilla Whole Grain Pasta (fusilli works best, but you can use shells, penne, etc.) Boil six minutes oil, then drain in colander.

While pasta cooling/draining:
Caramelize 5 minutes 1/2 large onion, diced in 2 TBS olive oil.
Add 1 15 oz can white Northern Beans (not drained)
Simmer onion and beans together for about 5 minutes. Begin mashing the mixture with the back of your spoon until 1/2-3/4 of pan looks like a mashed paste.

Pasta:
Place drained pasta back into large cooking pan.
Season with:
1/2 tsp salt
1/4 c. extra virgin olive oil
1/2 tsp garlic seasoning
Fresh Garden vegetables such as cherry tomatoes, zucchini, kale (optional)
Toasted Pine Nuts (optional)
1/2 cup prepared pesto (homemade or I like Costco brand-freezes well too)
-Add: mashed bean/onion mixture and mix all together until well combined
-Serve at room temperature topped generously with grated pecorino romano cheese and chopped fresh basil