Pesto Pine Nut and Cannellini Penne Pasta
 
Prep time
Cook time
Total time
 
Serves: 6
INGREDIENTS:
  • 4 cups dry whole grain penne pasta (or any type desired)
  • 1 6 oz can cannellini beans, drained and rinsed well
  • 3 bell peppers, diced (or around 3 cups of any preferred vegetables like mushrooms and zucchini)
  • 1 cup marinated artichoke hearts, diced
  • ⅔ cup kalamata olives, sliced
  • ½ cup pine nuts
  • ½ - ¾ cup pesto
  • 2 tablespoons red onion, chopped finely
DIRECTIONS:
  1. Place a large pot ⅔ full of water on the stove over high heat and bring to a boil then cook pasta according to directions. Meanwhile set up two large additional skillets on the stove. In one, over low heat, toast the pine nuts until golden brown, for around 10 minutes and stir often. In the second, over medium heat, sautée the peppers until tender, around 5-7 minutes, adding a splash of water to the pan if it gets too dry.
  2. Once the pasta is done drain the excess water and add in all the other ingredients. Serve hot and store leftovers in an airtight container in the fridge for up to a few days.
Recipe by Love from the Land at https://www.lovefromtheland.com/pesto-pine-nut-cannellini-penne-pasta/