Pasta with rocket pesto and navy beans

This recipe is perfect for hot weather! It’s quick, really light, but has this wonderful pesto taste that gives a boost to its flavor. I’ve discovered it while reading a magazine, and in no time i decided i had to cook it for dinner.
Well it was really awesome! It tastes fresh and really mouthwatering, I hope you will give it a try, because it’s easy to prepare and you need really few ingredients.


  • 360gr of a short pasta
  • a bunch of wild rocket
  • 400gr of canned navy beans
  • 250gr of cherry tomatoes
  • 40gr of parmigiano
  • 1 spoon of grounded cashews ( you can substitute with almonds, pine nuts or pecan )
  • 50ml extra virgin olive oil
  • salt and pepper to taste


Step 1

Bring 3 lt of water to a boil, add 30gr of salt and your favorite short pasta, and cook following the direction on the packet.

Step 2
Put in the blender the wild rocket, the almonds, the parmigiano, a little salt and the oil. Liquidize all and set aside. If the pesto is too thick, add a couple of tablespoon of the water in which the pasta is cooking.

Step 2
Drain the navy beans, rinse them and drain them again to eliminate the excess water. Wash the tomatoes and cut them into four wedges. Mix the beans and the tomatoes and add a little salt and pepper to your taste.

Step 3
Drain the pasta and pour it in a large bowl, add the rocket pesto, and the tomatoes and navy beans and toss until the pasta is evenly seasoned. Now it’s ready to be served. You can also decide to prepare it in advance and serve it as a pasta salad.

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