20 Minute Pesto Pasta with Beans and Sausages

This recipe is one of my default go-to recipes when 1) I don’t know what to cook 2) I’m feeling lazy 3) I’m cooking for others 4) I forgot to defrost meat (though for that I now usually make instant pot frozen ground beef spaghetti). 5) Just because. It is super simple and delicious. On the nights even this is too much, my 6 year old makes 3 minute instant pot mac and cheese himself. Pesto Pasta with Beans and Sausages is a family favorite that will get dinner on the table in less than 30 minutes!

20 Minute Pesto Pasta with Cannellini Beans and Sausages

Pesto pasta with cannellini beans and sausage, on the table in 20 minutes. The go to for nights with no plan and nothing defrosted.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course: Main Course

Cuisine: Italian

Ingredients Equipment Method

Ingredients

  

• ½ lb pasta your favorite type. I usually use penne
• 1 pkg sausage I use fully cooked Aidells, 12oz
• 1 15oz can cannellini beans or white kidney beans or Great Northern Beans
• 4 tbsp pesto
• 1 C frozen vegetables optional

Equipment

• Wok or Skillet

Method

 

1. Cook the pasta according to instructions on package (usually 9-12 minutes).
2. Meanwhile, slice the sausages or chop the sausages to bite size pieces. If your sausage is not fully cook, brown the sausage.
3. Drain and rinse a can of cannellini beans.
4. Once the pasta is done cooking, drain it and pour it back in the pot. Heat the pasta on medium low heat. Toss the pesto in the pasta, until it's evenly coated. Then toss in the sausages and beans. If using frozen vegetables, toss it in. Stir and mix continuously for 5 minutes for everything to be well combined.
5. Top with shredded parmesan cheese, if desired. Serve & enjoy!