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5-Ingredient Summer Pico Pasta

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. 
A shallow light blue bowl is on a wooden table, filled with fettuccini pasta, white beans, pico de gallo, and crumbled ricotta salata cheese.

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!

A shallow light blue bowl is on a wooden table, filled with fettuccini pasta, white beans, pico de gallo, and crumbled ricotta salata cheese.A shallow light blue bowl is on a wooden table, filled with fettuccini pasta, white beans, pico de gallo, and crumbled ricotta salata cheese. There is a woman's hands using a silver fork and spoon to pick pasta up out of the dish.

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. 
 
A shallow blue bowl sits on a wooden table top. It has fettuccini noodles in it and they are topped with pico de gallo, white beans, and crumbled ricotta salata.

If you’ve made this 5-Ingredient Summer Pico Pasta or any other recipe on our site then don’t forget to rate the recipe and let me know what you thought in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOKINSTAGRAMTWITTER, and PINTEREST to see more delicious food, design, and decor.

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A shallow light blue bowl is on a wooden table, filled with fettuccini pasta, white beans, pico de gallo, and crumbled ricotta salata cheese.

5-Ingredient Summer Pico Pasta

  • Author: This Mess Is Ours
  • 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
1/4 cup good quality, extra virgin olive oil
1 cup pico de gallo
kosher salt, pepper 
2/3 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 1/4 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. 
 

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ABOUT MEG

Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.