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Summer Pesto Pasta with Cannellini Beans

  • Author: Maria Koutsogiannis
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4-5
  • Category: Salads and Greens
  • Cuisine: Vegan

Ingredients

3 cups cooked pasta of choice

1 1/2 cups cooked Cannellini Beans

3 tbsp. homemade or store bought pesto

1 cup grilled sweet corn

season to taste

1 large zucchini, peeled into ribbons

1/2 cup fresh basil, roughly cut, optional


Instructions

Into a large bowl combine all your ingredients and toss gently.  Serve with salad and grilled veggies!


Notes

Lasts up to one week in a tight sealed container in the fridge.

Great for meal prep and quick and easy lunches!