This 5-ingredient Summer Pico Pasta is where it's at!!! Especially, during the summer months when all you really want to do is relax and chill with a glass of wine and easy, delicious eats on the patio in the evenings.
When I shared my pico de gallo recipe a few weeks ago I told you that pico is one of the most versatile ingredients in my entire kitchen and I totally intend to prove it to you!
On the off chance you didn't catch my pico de gallo tutorial check out this video for a quick, crash course in pico making that is under 1 minute long.
Now, that you are basically a pico making pro - let me introduce you to one of my family's favorite pasta dishes, Pico and White Bean Pasta!
This recipe is almost too easy, especially if you keep a batch of pico de gallo in the fridge at all times like I do. This meal from start to finish with pre-made pico only takes 13 minutes, about the amount of time needed to cook a box of pasta. I mean that is SERIOUSLY fast, I can't even throw together a cheese board in under 15 minutes!
This 5-ingredient Summer Pico Pasta is literally the easiest meal to create, but there are a few things you should keep in mind.
1. It really pays to use good quality olive oil in this recipe because its flavor shines through in the final dish.
2. I like to crumble ricotta salata on top of our pasta, but shaved/grated Parmesan or even crumbled Cotija would be equally delicious.
3. Whatever you do, don't skimp on the salt and pepper! A good sprinkling of flaky salt and freshly cracked pepper spread over the top of this 5-Ingredient Summer Pico Pasta right before serving is a must. It makes all of the flavors pop and ensures that every single one of the white beans and strands of pasta will be full of flavor.
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Print5-Ingredient Summer Pico Pasta
- Prep Time: 2
- Cook Time: 11
- Total Time: 13 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Gluten Free
Ingredients
1 box gluten free pasta, any shape will do, I prefer fettuccini
1 can Cannellini beans, drained and rinsed
¼ cup good quality, extra virgin olive oil
1 cup pico de gallo
kosher salt, pepper
⅔ cup crumbled ricotta salata
Instructions
Place a large pot of salted stare on to boil. Once the water is at a rolling bowl cook the pasta according to the instructions on the package.
Meanwhile, in a small bowl combine the Cannellini beans, olive oil, pico de gallo, and a generous pinch of salt and pepper. Set aside to marinate while the pasta cooks.
Before draining the pasta, reserve ¼ cup of the cooking liquid. Drain the pasta and return it back to the warm pot. Add the pico and white bean mixture to the pasta, tossing to coat. Drizzle in 1 - 2 tablespoons of the pasta water at a time, if necessary, while tossing the ingredients together until all of the noodles are coated in the thin sauce. Top with crumbled ricotta salata and serve immediately.
Nutrition
- Serving Size: 1 heaped bowl
- Calories: 457
- Sugar: 4.7 g
- Sodium: 916.4 mg
- Fat: 16.8 g
- Carbohydrates: 68.1 g
- Protein: 9.6 g
- Cholesterol: 0 mg
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Patty says
I made it as a cold salad added crumbled fresh mozzarella and fresh basil sprinkled some garlic pepper spice and it’s very good!!!! Thank You it was quick and easy ~ Patty
Summer Dickerhoof says
That sounds delicious!