Green bean pasta with spinach pesto
450 cals, 21p, 66c, 7f (per meal)
1 cup(s) (239mL)
1 can(s) (439g)
1/2 lbs (227g)
1/2 lbs (227g)
2 tbsp (30mL)
1/4 cup(s) (mL)
4 clove(s) (12g)
3 tbsp (11g)
1 cup leaves, whole (24g)
4 cup(s) (120g)
1/3 cup (46g)
1
Place the cashews in a small bowl and cover them with boiling water. Let them soak for 30 minutes, then drain.
2
In a blender or food processor, combine the soaked cashews, spinach, basil, nutritional yeast, garlic, vegetable broth, and a generous pinch of salt. Blend until smooth.
3
Cook the pasta according to the package instructions, adding the green beans in the last 2 minutes of cooking. Drain and return the pasta and green beans to the pot.
4
Add the spinach pesto and white beans to the pot with the pasta. Warm over low heat, tossing to coat. Gradually add water, a little at a time, until you reach the desired consistency. Season with salt and pepper to taste.
5
Turn off the heat, stir in the lemon juice, and serve.