Incredible Hulk Pesto Past

4–6 servings

Total Time

25 minutes

Ingredients

Pasta

• 12 oz pasta of choice

Creamy Pesto Sauce

• 1 can (15 oz) navy beans, rinsed and drained
• 2 cups fresh basil
• ½ cup fresh parsley
• ¼ cup pine nuts

OR

• ½ cup walnuts (instead of using pine nuts)

If using both:

• ¼ cup pine nuts
• ¼ cup walnuts
• ¼ cup nutritional yeast
• 4 cloves garlic
• Juice of 1 lemon
• 1 teaspoon salt
• ½ cup reserved pasta cooking water (or regular water)

Instructions

1. Cook the pasta

Bring a large pot of salted water to a boil.

Cook the pasta according to the package directions.

Before draining, reserve ½ cup of the pasta cooking water.

Drain the pasta and set aside.

2. Make the pesto sauce

While the pasta cooks, add the following ingredients to a high-powered blender or food processor:

• Navy beans
• Basil
• Parsley
• Pine nuts and/or walnuts
• Nutritional yeast
• Garlic
• Lemon juice
• Salt
• Reserved pasta water

Blend until smooth and creamy.

If needed, add a little more water to reach your desired consistency.

3. Combine

Return the cooked pasta to the pot or a large serving bowl.

Pour the creamy pesto sauce over the pasta and toss until evenly coated.

4. Serve

Serve warm.

Optional garnishes:

• Additional fresh basil
• Nutritional yeast
• Cracked black pepper
• Toasted pine nuts or walnuts

Tips

• Reserved pasta water helps create a silky, restaurant-style sauce.
• Walnuts are a budget-friendly substitute for pine nuts.
• Add spinach, peas, broccoli, or cherry tomatoes for extra vegetables.
• This recipe is delicious served warm or as a cold pasta salad.