I love to go through magazines and tear out recipes, then adapt them to suit our family’s preferences or us what we have on hand. This recipe is just that. It “made the cut” and is something we want to have again.
The original recipe had grated cheese, tuna, zucchini, and white beans. I omitted the cheese and tuna, subbed broccoli for the zucchini, and used pinto and kidney beans instead. I also changed up some of the prep process to save steps. Lastly, I added some optional toppings.
We all love the result and will definitely make again. Fresh and perfect for Spring…
1/2lb. whole wheat pasta (I used penne)
3c. packed baby spinach
1/2c. packed fresh mint
1 clove garlic, minced
Zest and Juice of 1 Lemon
1T. olive oil
1/3. c. toasted sliced almonds
1 red bell pepper, chopped
1 cup broccoli, chopped
1 can pinto beans, rinsed
1 can kidney beans, rinsed
salt and pepper
Optional Toppings: Chai seeds, Hemp Seeds, Flaxseed, Nutritional Yeast
1. Cook pasta according to package. For the last five minutes of boiling, place the broccoli in with the pasta. Drain together. Set aside.
2. Put the spinach, mint, garlic, lemon zest, lemon juice, and olive oil in the food processor (I use a Vitamix) and mix until a pesto forms.
3. Place the almonds and beans on the pasta. Add the pesto and mix together. Season with salt and pepper. Sprinkle additional toppings (see above), if desired. Serve.
with toppings. (I use them all…)
without toppings.
