Servings: 3 servings
Ingredients
Rosemary Pesto Ingredients
- 1/4 cup rosemary leaves without stems
- 1 1/2 cup arugula leaves
- 1/4 cup toasted pine nuts
- 3 Tbsp nutritional yeast
- 1 clove garlic pressed
- 1-2 Tbsp to taste freshly squeezed lemon juice
- salt to taste
- 1/2 cup Bragg Organic Extra Virgin Olive Oil
For The Pasta Ingredients
- 1 small onion minced
- 2 cloves garlic minced
- 1 Tbsp Bragg Organic Extra Virgin Olive Oil
- 1/8 tsp red pepper flakes
- 8 ounces high fiber pasta of choice
- 1/4 cup tomato paste
- 1 14oz can cannellini white beans drained and rinsed
- 1/2 cup rosemary pesto divided
Instructions
Rosemary Pesto Prep
- Pulse the rosemary, arugula, nuts, yeast, garlic, one tablespoon of lemon juice, and salt in food processor until coarsely combined.
- Slowly drizzle the olive oil through the pour spout while continuing to pulse.
- Once fully ground add additional lemon juice and salt to taste(can be refrigerated in an airtight container for up to two weeks).
Pasta Prep
- Start the water to cook your pasta, according to package instructions. (cook pasta to "almost done" not too soft.
- While the water is starting, heat the olive oil in a large fry pan over medium-low heat.
- Add the onion, garlic and red pepper flakes and cook till the onions have softened not browned about 8 minutes.
- Add the tomato paste and beans to the onion-garlic mixture.
- Add 1/2 to 3/4 cup of the pasta water to the sauce mixture and combine well.
- Stir in 1/4 cup of the pesto, combine and add salt to taste.
- Add the drained pasta to the mixture. Cook till hot and pasta is done(3-5 minutes).
- Garnish with remaining pesto and enjoy!
Tried this recipe?Let us know how it was!