Prep time: 15 minutes

Ready in: 20 minutes

Makes: 4 servings


  • 4 slices prosciutto, chopped
  • 4 oz. penne pasta
  • 1 Tbsp. olive oil, plus 1 tsp.
  • 1 small red onion, cut into wedges, about 1 cup
  • 1/2 cup grape tomatoes
  • 1 small zucchini, halved and sliced
  • 1 small orange or red pepper, cut into bite-sized pieces
  • 1 (15.5 oz) can cannellini beans, drained and rinsed
  • 1/4 cup Organic Vegan Kale Pesto
  • freshly ground black pepper

White Bean and Veggie Penne with Organic Kale Pesto

How to Make It

Cook pasta as package directs. Drain.

Meanwhile, heat 1 tsp. olive oil in a large skillet over medium-high heat. Add prosciutto and cook until crisp, stirring regularly. Move to a paper-towel-lined plate and set aside.

Add 1 Tbsp. of olive oil to pan. When simmering, add onion and peppers and cook until just beginning to soften, stirring every 2 minutes.

Add tomatoes and cook just until they begin to wrinkle, about 2 minutes.

Add beans and hot pasta then cook a minute more just to heat through.

Toss with Organic Vegan Kale Pesto and black pepper. Sprinkle crispy prosciutto over all. Serve with Parmesan cheese, if desired.