Name: Pesto Pasta with White Beans
Total time: 20 min
Ingredients: 12 ounces whole-grain spaghetti, cooked according to package directions, drained (reserving ½ cup of the cooking liquid), and kept warm; 1 cup Basil Pesto; 2 cups cooked cannellini beans, or 1 (15-ounce) can, drained and rinsed

Ready In: 20 minutes
Serves 4
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This quick and easy pesto pasta dish takes only about as long to put together as it takes to cook the pasta itself. White beans make it a more filling dish, but you could use steamed asparagus in place of the beans for a lighter version. One of my favorite pesto recipes is one made with equal parts basil, tarragon, and arugula, so feel free to try that variation as well for an unusual twist on the classic sauce.

From Forks Over Knives – The Cookbook

By Del Sroufe, Oct 22, 2014

Ingredients

12 ounces whole-grain spaghetti, cooked according to package directions, drained (reserving ½ cup of the cooking liquid), and kept warm
1 cup Basil Pesto
2 cups cooked cannellini beans, or 1 (15-ounce) can, drained and rinsed

Instructions

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

tags:

30 minutes or less

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This quick and easy vegan pesto pasta recipe takes only about as long to put together as it takes to cook the pasta itself.

Pesto Pasta with White Beans

about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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