MELISSA'S MISSION |  

Pesto:

• 1 cup tightly packed fresh basil leaves (don’t be shy- really pack it in!)
• 1 garlic clove
• 1 15-oz can navy/cannellini beans (1.5 cups)
• 1 tbsp water
• 2 tbsp nutritional yeast
• 2-3 tbsp fresh lemon juice (1/2 lemon) I used 3 tbsp
• 1/2-3/4 tsp kosher salt (I used 3/4 tsp)
• 1 (14 ounce) can artichoke hearts in water, drained and chopped
• Directions: Add garlic clove to processor and process until finely chopped. Now add in the rest of the ingredients to taste and process until smooth, scraping down the bowl as necessary.

1/4 to 1/3 cup reserved pasta water

1. Cook pasta according to package directions.  While pasta is cooking, begin sauce.

2. Reserve some pasta water before draining pasta.

3. Drain pasta and put it back into the pot it cooked in. Pour the sauce over the pasta.  Stir together, adding pasta water as needed to thin the sauce to cover the pasta and keep sauce consistency creamy.  Serve immediately.

A simple pasta dish with a no cook creamy sauce.

Makes: 6 servings, Preparation time: 15 minutes, Cooking time: 15 minutes

(I sometimes like to saute onions an artichokes, add chopped roma tomatoes.. to add to pasta and pesto for more yummy flavorness)

Tags   dinner  italian  pasta  pesto  Recipe  vegan