- 8 ounces ditalini or other short tube-shaped pasta (about 2 cups)
- 1 pound broccoli rabe, cut into 2-inch pieces
- 1 14-ounce can vegetable broth
- 1/2 teaspoon dried crushed red pepper
- 1 15-ounce can cannellini (white kidney beans), rinsed, drained
- 1 7-ounce container purchased pesto
- 1 tablespoon white wine vinegar
- Cook pasta in large pot of boiling salted water 3 minutes. Add broccoli rabe and boil until broccoli rabe is just crisp-tender and pasta is just tender but still firm to bite, stirring occasionally, about 5 minutes longer. Drain pasta and broccoli rabe, reserving 1/2 cup cooking liquid. Return pasta and broccoli rabe to pot.
- Meanwhile, bring vegetable broth and crushed red pepper to simmer in medium saucepan. Add beans and simmer until beans are heated through, stirring frequently, about 5 minutes. Add bean mixture, pesto, and vinegar to pasta and broccoli rabe. Stir well, adding pasta cooking liquid by tablespoonfuls if necessary. Season with salt and pepper. Serve in shallow bowls.