Vegan Pesto Pasta with White Beans – Click SHOW MORE for the Full Recipe
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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 (https://www.forksoverknives.com/recipes/basil-pesto/)
2 cups cooked cannellini beans, or 1 (15-ounce) can, drained and rinsed
DIRECTIONS:
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.
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