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Pistachio Pesto with Cannelli Beans

Pistachio Pesto with Cannelli Beans

Entrees

Course

Difficulty

Easy

Pulse Type

Beans

Specialty Diet

Gluten-free

Nutrition

7g+ fiber

Cook Time

25 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

Pistachio Pesto with Cannellini Beans:

1 1/2 cup spinach baby
1/4 cup white kidney (cannellini) beans
1/3 cup pistachios shelled, unsalted
1/3 cup parmesan cheese grated; omit to make vegetarian/vegan
1/4 cup olive oil
2 tsp garlic paste; or substitute 1 garlic clove per tsp
1/4 tsp salt
1/4 tsp pepper black

Zucchini Pasta:

2 medium zucchini
1/2 tbsp olive oil
5 olives black; sliced
2 tbsp sun dried tomatoes chopped

Instructions

Blend all of the pistachio pesto with cannellini beans in a food processor. Set aside when done.
To make the zucchini pasta, you will need a spiralizer. Spiralize the two zucchinis by chopping off both ends and affixing to the spiralizer. Spiralize away
Pour your olive oil into a pan over medium-high heat. Add spiralized zucchini and cook until soft (approximately 5 minutes).
Drain the zucchini pasta using a colander–put into a bowl and add the pistachio pesto with cannellini beans (just a few tbsp’s, not everything you made!) as well as the olives and sundried tomatoes.
Pesto hardens when refrigerated. Simply microwave for 45 seconds + or heat in a pan to soften again.