Pasta with Kale Pesto and Crispy Garlic Beans

This pasta is basically a salad…right? ;)

I love this recipe! I make it quite often during the week whether it is with kale, spinach, or beet greens!

It comes together in no time and is perfect for days I am working and don’t want to make a big meal.

Honestly- my favorite hobby is blending a bunch of vegetables together and pouring it over freshly cooked pasta. It is always delicious and I get in lots of veggies!

Hope you give this a try :)

Ingredients:

• 1 package pasta cooked to package instructions

• 1 can white (cannellini) beans drained and rinsed

• 2 tbs olive oil + 1/2 tsp salt + 2 cloves garlic minced (for beans)

• 3 cups fresh kale

• 1/2 cup fresh basil

• 4-6 cloves garlic

• 1 tsp salt

• 1/4 tsp pepper

• 2 tbs walnuts or pine nuts

• 1/4 cup olive oil

• 1 tbs nutritional yeast (optional)

• 3 tbs water (if needed)

Directions:

Preheat oven to 350 F

On a greased or lined baking sheet place rinsed beans with 2 tbs olive oil, garlic, and salt, and mix until beans are evenly coated.

Bake in oven for 15 minutes, remove from oven and toss beans, and put back into the oven for another 10-15 minutes or until beans are fully toasted.

Remove from oven and allow to cool.

While beans are baking, in a small food processor or nutribullet blend fresh kale, basil, garlic cloves, salt, pepper, walnuts, nutritional yeast, 1/4 cup olive oil, and water together until it reaches pesto consistency.

Place fresh pesto over cooked pasta and top with crispy cannelloni beans.

Other additional toppings: red pepper flakes, goat cheese, fresh chopped basil, or toasted walnuts/pine nuts

Enjoy! :)