Creamy White Bean Pesto Pasta
Spring into warmer weather with this flavorful green pesto pasta dish. Packed with spring flavors, you can get creative and substitute your favorite vegetables like broccoli, tomatoes and/or peppers! Freeze the remaining pesto in a freezer friendly container and save for another time, or store in the refrigerator and enjoy as a healthy dip! Garnish the pasta with pine nuts and parmesan cheese for a nutty finish.
Bring a large pot of water to a boil and cook pasta according to the instructions on the package.
In a large sauté pan, toast pine nuts over medium heat for 4 minutes or until golden brown and fragrant.
Remove from heat and set aside.
Re-heat saucepan and add 1 Tbsp olive oil, garlic and diced onion and cook until onions are soft and translucent. Sprinkle in ¼ tsp salt and ¼ tsp pepper and stir to combine.
Pour in vegetable stock, add bay leaves and beans and stir to combine. Bring mixture to a boil and then reduce heat to low, cover and cook for 10 minutes
While bean mixture is on the stove, add the roasted pine nuts, basil, spinach, lemon juice, avocado, and ½ tsp salt to a food processor. Turn on and slowly drizzle in olive oil until it forms desired consistency.
Return to the stove and remove the lid from the bean mixture. Turn off the heat and transfer to the food processor with pesto sauce, cover the top with a towel and carefully pulse mixture until smooth and creamy. Taste and add more salt and pepper to taste.
When the pasta is done, strain and transfer to large bowl.
Add half of the pesto mixture, chopped spinach and peas. Stir to combine. Taste and add more pesto if needed. Put the remaining pesto in a freezer friendly container and save for another time. Garnish with pine nuts or parmesan cheese.