Broccoli Feta Pasta with Pinto Beans

Toss together steamed broccoli with some pasta, pinto beans, feta and pesto, and you have yourself a delicious picnic dinner!

At my house, every Wednesday night during the summer is Concert Night. As in picnicking at Chicago's beautiful Millennium Park while listening to the Grant Park Music Orchestra. This pasta dish assembles quickly, is easy to transport, and can be served cold if desired, making it a great picnic dinner.

Here is how my pasta came together:

• 3/4 cup uncooked orichiette (little ears pasta)
• two heads broccoli, washed and chopped
• 1/2 can pinto beans
• 1/4 cup feta cheese
• handful of almonds, chopped
• 1-2 tablespoons jarred pesto sauce

I cooked the pasta first, tossing it in pesto and a little pasta water when it was done, and I set it to the side. Then I steamed the broccoli florets. (You could easily do these two things simultaneously if all your pans aren't in the dishwasher.)

Once the broccoli was steamed, it was a cinch. Combine the broccoli, pasta mixture, pinto beans, and feta. Sprinkle with chopped almonds and season with salt and pepper to taste.

I love the way feta adds spark to vegetables like broccoli, and jarred pesto sauce is my standby for healthy pasta dishes. The chopped almonds add a little crunch. This was one picnic dinner I didn't mind taking seconds of, and neither did my husband.

I hope this helped inspire a healthy broccoli dinner for you.

With lots of veggies,
HealthyErika