Recipe

Pesto And Noodles Recipe

	Vj / All my dishes 1 year, 9 months ago This is a fast, fresh, easy pesto'ed pasta. If you eat cheese, this is nice with some grated parmesan, but it's yummy as is. Try adding some green veggies you have on hand. Cook:12m Servings:4	Vj
	fast easy vegan pasta

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Ingredients

12oz pasta (a penne or elbow is nice because it will capture sauce)

1/4 cup pine nuts

either homemade vegan pesto or store bought (about half a package -- I used Rising Moon Organics Vegan Pine Nut and Basil Pesto)

1 15oz can of cannellini or great northern or white beans, rinsed and drained

1/2 cup frozen peas

1/4 cup chiffonaded fresh basil

1 tablespoon extra virgin olive oil

Directions

Cook the pasta according to the instructions on the package. Meanwhile, toast the pine nuts in a fry pan on the stovetop (keep an eye on it though -- it can burn in a flash)

About 2-3 minutes before the pasta is done, add the frozen peas.

When the pasta is ready, take out a 1/3 cup of the pasta water and set aside. Drain the pasta and peas, and then place in a large bowl. Add the drained beans, and stir to combine.

Begin adding the pesto, a spoonful at a time. You want to flavor the pasta, but not overwhelm it with sauce. At the point that the pasta and beans and peas appear lightly covered, taste for seasoning. You may need to add more pesto, salt or pepper. Or if you'd like it a bit more saucy, add the pasta water and/or olive oil.

Garnish with the chiffonaded fresh basil and serve immediately!

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