22 June 2010

Cooking Adventures: Pesto Pasta with Beans

This is part of clearing out the food that we still have. Also, it's a tasty vegan meal! And easier than pie.

Step one: the beans. I have here 1/3 cup each of dried pinto, small red, and kidney beans. Sort to remove rocks, rinse well, cover with a few inches of water, bring to a boil, turn off the heat, and then let sit covered for an hour.

Cover with fresh cold water, and simmer for an hour. Drain.

While the beans are simmering, cook the pasta according to the package directions (I have fettucine, but something like rotini or medium/large shells would be better).

Drain the pasta. Combine beans and pasta and toss with one jar of pesto.

Serve hot, with parm if you want (but we don't have any). Delicious!

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