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Summer Pesto Pasta with Cannellini Beans
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Prep Time
10
minutes
mins
Course
Salads and Greens
Cuisine
Vegan
Servings
4
-5
Ingredients
1x
2x
3x
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!
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