Somewhere between a cozy bean skillet and a creamy pasta sauce, this one-pan meal gets its rich flavor from Divina Sundried Tomato Pesto.
INGREDIENTS
1 tbsp butter
1/2 c onion, diced
Salt and black pepper, to taste
Italian seasoning, to taste
Garlic powder, to taste
1/2 c pepperoni slices, chopped (optional)
1 to 2 c white beans, such as Gigandes
2 heaping tbsp Divina Sundried Tomato Pesto
1/4 c heavy cream
1/4 c freshly grated Parmesan cheese, for serving
Fresh Italian parsley, chopped, for serving
Toasted sourdough, for serving
INSTRUCTIONS
- Melt the butter in a large skillet over medium heat.
- Add the onion and cook until softened. Season with salt, black pepper, Italian seasoning, and garlic powder.
- Add the chopped pepperoni, if using, and cook until heated through and glossy.
- Add the white beans and cook for 2 to 3 minutes, or until heated through.
- Add the Sundried Tomato Pesto and stir until everything is well coated.
- Pour in the heavy cream and stir to combine. Bring to a light simmer and cook for 3 to 5 minutes, until the sauce has thickened slightly.
- Top with freshly grated Parmesan and chopped Italian parsley.
- Serve warm with toasted sourdough.
✨ Want to watch it come together? Check out the recipe video on Instagram, TikTok or Youtube for a quick demo.
