Brothy Beans & Pasta With Pesto Drizzle

Is it a soup? Is it a pasta dish? No, it’s the best of both worlds. This meatless pasta recipe is ready to warm you up and fill you up.

INGREDIENTS

• 2 Parmigiano-Reggiano rinds
• 8 thyme sprigs
• 2 (6.7-ounce) jars DeLallo Soffritto
• 1 shallot, thinly sliced
• 2 cloves garlic, halved
• 8 cups chicken stock
• Zest and juice of 1 lemon
• 1 (1-pound) package DeLallo Ditalini Rigati Pasta
• 2 (14-ounce) cans DeLallo Cannellini Beans, drained and rinsed
• DeLallo Squeeze Basil Pesto Topping for drizzling
• Freshly grated Parmigiano-Reggiano for garnish

DIRECTIONS

1. Wrap the Parmigiano-Reggiano rinds with thyme sprigs in a cheesecloth. Tie with kitchen twine.
2. In a large pot, combine soffritto, shallot and garlic over medium-high heat. Cook until fragrant, about 2-3 minutes.
3. Add the stock, the rinds, lemon zest and juice. Bring to a boil. Reduce heat to medium and simmer for 45 minutes, stirring occasionally.
4. Meanwhile, bring 5 quarts of salted water to a boil. Cook the pasta according to package instructions. Drain, and then rinse with cold water to prevent sticking. Set aside.
5. Remove rinds and garlic halves. Add pasta and beans to the pot. Cook until beans are warmed through, about 6-7 minutes.
6. Drizzle with pesto and sprinkle with Parmigiano. Serve with crusty bread.