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Pesto Pasta & Beans

Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

Pesto

  • 2 cups fresh basil loosely packed and freshly washed
  • 1/2 cup sliced almonds
  • 2-3 tbsp lemon juice juice from 1/2 a lemon
  • 1-2 cloves garlic minced. For a milder taste, add only 1 clove
  • 1/2 tsp salt
  • 1/4 cup olive oil
  • freshly ground pepper
  • 1/4 cup nutritional yeast optional

Beans

  • 1 19oz can of cannelli beans drained and thoroughly rinsed.
  • 2 cloves garlic minced
  • 1/2 tsp dried basil
  • 2 tbsp olive oil
  • salt and pepper

Pasta

  • 4 servings cooked per package directions in salted water I used spaghettini, cooked for 6 minutes

Instructions
 

Pesto

  • In a blender or food processor, combine the basil, almonds, lemon juice, garlic, salt and nooch (if using) and purée. While the motor is running, drizzle in the olive oil until incorporated. Season with pepper to taste. 

Beans

  • In a small saucepan, heat the olive oil. Add the garlic and dried basil and cook over moderately high heat, stirring, until fragrant and the garlic is just beginning to brown, about 1 minute. Add the beans and toss to coat. Season with salt and pepper and cook over medium-low heat for 5 minutes so that the beans soak up the flavoured oil.

Pasta

  • Prepare per package instructions.

Toss pasta with beans, pesto and serve.

    Keyword Pesto pasta