Bean Pasta Primavera
Ingredients
2 1/2 C. white beans, cooked
1 1/4 C. vegetable stock
2 each roasted red bell peppers,
peeled and seeded
1 tsp. tarragon
1 tsp. thyme
1 tsp. marjoram
1 pinch cayenne
1/2 tsp. salt
black pepper
1 pound spinach spaghetti
2 pound broccoli
1 pound asparagus
3 large yellow peppers
3 each bunches spinach, torn
1/2 C. basil leaves, shredded
1 1/2 Tbsp. poppy seeds
salt and pepper, to taste
8 each oil packed sun dried tomatoes, drained and slivered
Cooking Instructions
Combine 1 1/2 C. beans, stock and roasted peppers in food proc. Blend until smooth and creamy. Fold in herbs, and season with cayenne or paprika, salt and pepper. Set aside. Cook pasta in boiling water according to package directions. Meanwhile, prepare veggies. Remove broccoli florets from stalks and cut into bite sized pieces. Peel broccoli stalks and cut diagonally into 1/4 inch thick slices. Cut asparagus stalks diagonally into slices about 1 inch long. Remove seeds from peppers and cut into long slivers. Steam broccoli, asparagus and peppers until tender crisp about 10 minutes, and set aside. Steam spinach 3 to 4 minutes. Cool, press out excess liquid and chop coarsely. Place pasta in large warmed bowl. Add sauce, veggies, basil, poppy seeds, and remaining 1c white beans. Toss gently to mix. Season with salt and pepper and garnish with sun dried tomatoes.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)