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Pistachio Pesto with Cannellini Bean

Alice WIlliams
You will love this unique and tasty twist on traditional pesto! Enjoy this tasty pistachio pesto with cannellini beans on zucchini pasta.
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Ingredients
  

  • Pistachio Pesto with Cannellini Beans
  • 1 and 1/2 cup of baby spinach
  • 1/4 cup cannellini beans
  • 1/3 cup shelled unsalted pistachios
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup olive oil
  • 2 tsp garlic paste or 2 garlic cloves
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • Zucchini Pasta
  • 2 medium-sized zucchini
  • 1/2 tbsp olive oil
  • 5 black olives sliced
  • 2 tbsp sundried tomatoes chopped

Instructions
 

  • Blend all of the pistachio pesto with cannellini beans in a food processor. Set aside when done.
  • To make the zucchini pasta, you will need a spiralizer (I use Paderno).
  • Spiralize the two zucchinis by chopping off both ends and affixing to the spiralizer. Spiralize away
  • Pour your olive oil into a pan over medium-high heat. Add spiralized zucchini and cook until soft (approximately 5 minutes).
  • Drain the zucchini pasta using a colander--put into a bowl and add the pistachio pesto with cannellini beans (just a few tbsp's, not everything you made!) as well as the olives and sundried tomatoes.
  • Enjoy!

Notes

Pesto hardens when refrigerated. Simply microwave for 45 seconds + or heat in a pan to soften again.