Protein-packed cannellini beans, lemon zest, and heady fresh basil fill this made-in-minutes pasta dish with fresh summer flavors. To store extra basil, snip a quarter-inch from its stems, stand it in a glass filled with about an inch of water, cover loosely with a plastic bag, and refrigerate.
see savings10 ouncesdried linguine or desired pasta
see savings1 19 ounce canwhite kidney (cannellini) beans, rinsed and drained
see savings1/2of a lemon
see savings3 tablespoonsolive oil
see savings1 cuppacked fresh basil leaves
... Pasta Primavera" and that we've switched the name here to "Farmers Market Pasta." Why? Well, here... the same: wholegrain pasta, chicken broth, garlic and Parmesan cheese ("optional"? uh-uh). But you can... this pasta once a week from May to September without ever quite serving the same pasta twice. And when you... read more...
... here at Dinner for $10, and this Pesto Beans and Pasta definitely fits the bill. The not... to the tender pasta, and they add just enough protein to really stick to your bones. What we also love about... outside. And lest we forget, there's another bonus, too: this Pesto Beans and Pasta yields 6-8 servings... read more...
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