I do not have a pesto recipe, I actually happened upon a jar of vegan pesto that was on clearance at my local mega-mart for $1.29 (originally $8.99), so I snatched it up. I actually held on to it for a while, because I couldn’t quite figure out what to do with it. I can’t just eat a plate of pasta without some sort of protein. Finally I found a recipe for white beans in pesto, so I figured we’d give it a shot. It was a winner. Unfortunately my pesto to pasta ratio was a little low because I didn’t listen to my husbands suggestion, so I would suggest 10 ounces of pasta to a 6 ounce jar of pesto.
Did I mention my awesometastic husband made this? ❤ And it was both husband and toddler approved.
Most pesto’s contain cheese, so be sure to read the ingredients!
While the pasta is cooking (or rather the water for the pasta is heating)…
In a warmed non-stick frying pan drizzle a small amount of the oil from a jar of oil-packed sun dried tomatoes (optional, you can use olive oil of course).
When the oil is shimmering, add
1 medium onion, minced
Whilst the onion is cooking, slice about
1/2 cup sundried tomatoes and add to the pan
Sautee until onions are translucent. Add:
3-5 minced garlic cloves
1 bag fresh baby spinach
1 can cannellini beans, drained and rinsed
Stir spinach in the pan briefly, then cover until wilted – about a minute or two.
When the spinach is wilted, and pasta is drained, mix them all together along with ze jar of pesto.