Basil Pesto Fettucine with White Beans
For the beans:
1 12 oz can white beans (great northern, I think they’re called), drained and rinsed
3 medium cloves garlic, minced
3 tbsp olive oil
Heat the oil in a skillet. Add the beans and cook for 2-3 minutes. You’re looking to dry the beans out a bit. They’ll start to brown and get crispy, which is completely fine. Add the garlic and continue cooking on low heat till the beans are tender crisp, and then remove from heat.
For the pesto:
About a cup and a half of loosely packed fresh basil leaves
2 small cloves of garlic
1/2 cup walnuts
salt, pepper to taste
1/4 cup olive oil
Blend in a food processor the basil, garlic, walnuts, and salt and pepper. Slowly drizzle in the olive oil until a ball forms. You don’t want it to be too loose.
Cook about a pound of fettucine to al dente. Drain and set aside.
Add the beans to the pasta, then stir in the pesto. Add about 1 1/2 cups of cashew milk, or other non dairy milk of your choice. Or if you drink dairy milk, feel free to add that instead. You’re going to stir everything together and then let it come to a simmer for 5-7 minutes, or until the sauce thickens slightly. This is why you want your pasta almost cooked. You’ll finish cooking it in the sauce.
Serve with salad, or just on its own. This recipe makes four servings.
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