Tuesday, August 21, 2012

Pesto Pasta with White Beans

From: Forks over Knives Cookbook by Del Sroufe

This is a quick and easy dish...love easy dishes! :)  I liked it although I had to add a touch of salt to it.  My kids liked it "ok"...not overwhelming thumbs up.  My husband liked it as a side dish.  I ate it as an entree.  It heats up great the next day.  One tip...make the basil pesto ahead of time to speed up making dinner.  For whatever reason the pasta looks red/brown in the picture.  It is actually green...much tastier than it looks! :)

Serves 4

12 ounces whole grain spaghetti, cooked according to pkg directions, drained, and kept warm, reserving 1/2 cup cooking liquid

1 cup basil pesto (see below)

One 15 ounce can cannellini beans, drained and rinsed

Place the cooked spaghetti in a large bowl and add the pesto.  Add enough of the reserved cooking liquid to achieve a creamy sauce.  Add the beans and toss well.

**Basil Pesto
2 cups packed basil or arugula
1/4 cup toasted pine nuts (cook approx 10 min at 350)
4 cloves garlic, peeled and chopped
2 tsps fresh lemon juice
salt to taste
1/2 package extra firm silken tofu (6 ounces) drained
1/4 cup nutritional yeast, optional (I added.  You can buy at Sprouts in bulk food section)

Combine all the ingredients in a food processor and puree until smooth and creamy.

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