Garlicky Green Pesto Pasta Recipe

This is a delicious way to use up the basil growing in your garden as the summer wraps up. Leftover pasta is great hot or cold, and freezes well.

Ingredients:

• 1 box Barilla gluten free macaroni or rotini pasta
• 2 cups frozen or fresh broccoli bite size florets
• 2 cups sweet frozen petite peas
• 1 batch Pesto (1.5-2 cups)
• 1 lemon, juiced
• Grated Parmesan cheese OR dairy free mozza style shredded daiya cheese
• 400 ml canned cannellini beans OR 1 cup dry white beans of your choice, cooked*

Instructions:

1. *If you are cooking beans from dry, start them first. For the equivalent of one can of beans I put 1 cup unsoaked beans in the Instant Pot on the high pressure cooking setting for 35 minutes with 3 cups vegetable broth. Let the pressure release naturally. Drain and set aside.
2. Prepare the pesto (see link to recipe above).
3. Prepare the pasta according to instructions on the box. Drain, and set aside.
4. In a medium size pot cover the broccoli and peas with water, bring to a boil for just a minute or two, broccoli should be cooked but still al dente, drain, and set aside.
5. Toss together the pasta, veggies, and beans with the pesto and lemon juice till everything is fully coated and a gorgeous garlicky green.
6. Serve topped with grated cheese of your choice. Salt and pepper to taste.