Vegan Pesto Pasta with Cannellini Beans
This Vegan Pesto Pasta recipe is made with cannellini beans and fresh herbs. The perfect recipe for a BBQ, lunch prep, or pot luck.
Servings 4 -5
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!
