Print
Course Entrees
Difficulty Easy
Pulse Type Beans
Specialty Diet Gluten Free
Recipe Contributed By Honestly Fitness

Share This Recipe

Pistachio Pesto with Cannelli Beans

Prep Time 10 minutes
Cook Time 15 minutes
servings

Ingredients

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.
Comments