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Friday, June 3, 2011

Pasta with White Beans, Sundried Tomatoes and Pesto

I never make my pestos with cheese because I am married to a cheese-hater. But if your brood likes it, I would add about 1/4-1/2 cup of parmesan to the food processor before adding the spinach and basil. I don't like mine too oily, so I add very little and it ends up pretty thick. You can add more if you want to thin it out.

5oz organic baby spinach
Large bunch fresh basil
1/2 cup walnuts (or pinenuts), toasted if desired
3-4 garlic cloves
2 tbls extra virgin olive oil (or more)
1/2 tsp salt
Fresh ground pepper, to taste

1 lb whole grain short pasta (rotini, fusilli, etc.)
1 can white kidney beans or romano beans, drained and rinsed
1/2 cup sundried tomatoes, julienned

Place nuts, garlic, oil, cheese (if using), salt and pepper into food processor and process until nuts are coarsely ground. Add spinach and basil, a few handfuls at a time and process until desired consistency is reached.

Cook pasta to al dente. Drain and return to pot and place back on stove over low heat. Stir in pesto, beans and tomatoes. Remove from heat and serve.

Makes 4 servings