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White Bean Basil Pesto with Penne and Oven-Roasted Veggies (SRC)

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Ingredients
  

  • 1 cup canned cannellini beans, rinsed and drained (I used low-sodium)
  • 1/2 cup fresh basil leaves 
  • 1/4 cup vegetable broth
  • 1 ounce almonds (could use pinenuts for a variation or use sunflower seeds and hemp seeds for nut-free) 
  • 1 tablespoons extra virgin olive oil
  • 3 cloves garlic, chopped
  • 1/4- 1/2 teaspoon sea salt or to taste 
  • 1/4 teaspoon black pepper
  • Fresh squeezed lemon juice from 1/3 lemon
  • 8 ounces gluten free penne or other pasta*, cooked per package directions
  • 1 cup oven-roasted grape tomatoes** (optional)
  • 1 medium zucchini, cubed and roasted** (optional)

Instructions
 

  • Combine beans, basil, broth, almonds, oil, and garlic, lemon juice in the bowl of a food processor. Process until smooth. Season to taste with additional salt and pepper as desired.
  • Toss with hot, cooked pasta and serve!