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.
10 ouncesdried linguine or desired pasta
1 19 ounce canwhite kidney (cannellini) beans, rinsed and drained
1/2of a lemon
3 tablespoonsolive oil
1 cuppacked fresh basil leaves
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