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Bean Pasta Primavera

Bean Pasta Primavera
Main Ingredient: Noodles and Pastas Beans Broccoli Spinach Tomatoes

Course: Sauces and dressings Various Main Dishes

Dietary: Various vegetarian

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Bean Pasta Primavera ingredients

  • ---BEAN PEPPER SAUCE---
  • 2 1⁄2 c White beans, cooked
  • 1 1⁄4 c Vegetable stock
  • 2 Roasted red bell peppers,
  • -- peeled & seeded
  • 1 t tarragon
  • 1 t thyme
  • 1 t Marjoram
  • 1 pn Cayenne
  • 1⁄2 t Salt
  • Black pepper
  • ---PASTA---
  • 1 lb Spinach spaghetti
  • 2 lb Broccoli
  • 1 lb Asparagus
  • 3 large Yellow peppers
  • 3 Bunches spinach, torn
  • 1⁄2 c basil leaves, shredded
  • 1 1⁄2 T Poppy Seeds
  • Salt and pepper to taste
  • 8 Oil packed sun dried
  • -- tomatoes, drained &
  • -- slivered

Cooking Bean Pasta Primavera

1. Combine 1 1/2 c beans, stock and roasted peppers in food proc.
2. Blend until smooth and creamy.
3. Foldi in herbs, and season with cayenne or paprika, salt and pepper.
4. Set aside.
5. Cook pasta in boiling water according to package directions.
6. Meanwhile, prepare veggies.
7. Remove broccoli florets from stalks and cut into bite sized pieces.
8. Peeli broccoli stalks and cut diagonally into 1/4 inch thick slices.
9. Cut asparagus stalks diagonally into slices about 1 inch long.
10. Remove seeds from peppers and cut into long slivers.
11. Steami broccoli, asparagus and peppers until tender crisp--about 10 mins, and set aside.
12. Steam spinach 3-4 mins.
13. Cool, press out excess liquid and chop coarsley.
14. Place pasta in large warmed bowl.
15. Add sauce, veggies, basil, poppy seeds, and remaining 1c white beans.
16. Tossi gently to mix. Seasoni with salt and pepper and garnish with sun dried tomatoes.


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