Votes: 2
Rating: 5
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Pistachio Pesto with Cannelli Beans
Prep Time10minutes
Cook Time15minutes
Servings: servingsUnits:
Ingredients
Instructions
  1. Blend all of the pistachio pesto with cannellini beans in a food processor. Set aside when done.
  2. 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
  3. Pour your olive oil into a pan over medium-high heat. Add spiralized zucchini and cook until soft (approximately 5 minutes).
  4. 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.
  5. Pesto hardens when refrigerated. Simply microwave for 45 seconds + or heat in a pan to soften again.
Notes
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Share this Recipe
Pistachio Pesto with Cannelli Beans
Prep Time10minutes
Cook Time15minutes
Servings: servingsUnits:
Ingredients
Instructions
  1. Blend all of the pistachio pesto with cannellini beans in a food processor. Set aside when done.
  2. 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
  3. Pour your olive oil into a pan over medium-high heat. Add spiralized zucchini and cook until soft (approximately 5 minutes).
  4. 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.
  5. Pesto hardens when refrigerated. Simply microwave for 45 seconds + or heat in a pan to soften again.
Notes
Comments