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Ingredients
- 1 box gluten-free spaghetti (Jovial or Tinkyada are great options)
- 1 batch homemade pesto (see recipe below)
- 1/2 cup cherry tomatoes , halved
- 2 tbsp fresh basil , chopped
- 1/2 cup cannellini beans , drained and rinsed
- 1/4 cup pine nuts
- fresh mozzarella , for serving (optional)
Homemade Pesto
- 2 cups fresh basil
- 1/3 cup pine nuts
- 1/2 cup olive oil
- 2 cloves garlic
- 1 tbsp freshly squeezed lemon juice
- 1 pinch of sea salt
Ingredients
Homemade Pesto
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Instructions
- Start by cooking the spaghetti according to package directions.
- While the spaghetti is cooking, add all the pesto ingredients to a food processor or high-speed blender and blend until smooth. Set aside.
- Prep the remaining ingredients by chopping the tomatoes and basil, and draining and rinsing the cannellini beans.
- Once the spaghetti is cooked, drain and rinse and add to a large bowl. Toss with the homemade pesto sauce and fold in the halved tomatoes, chopped basil, cannellini beans, pine nuts, and mozzarella, if desired.
- Split into 4-6 servings and enjoy!
Super quick, super simple, super tasty, perfect for a quick midweek meal.