Pasta with Pistachio Pesto and White Beans (Meatless Monday)
"Your favorite shape of cooked pasta is combined with diced tomato, kalamata olives and (optional) castlevetrano olives, white beans, a splash of red wine vinegar, and fresh oregano, thyme and ground black pepper. Finished with more pistachios and some freshly grated Parmesan cheese, this meal is beautiful and delicious!..."
INGREDIENTS
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1 cup firmly packed fresh basil leaves
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1/2 cup roasted, shelled pistachios divided
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4 cloves garlic
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2 tablespoons olive oil
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8 ounces pasta, cooked according to package instructions for al dente
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2 Roma tomatoes, seeded and diced
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1/4 cup Kalamata olives, halved
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castlevetrano olives (optional-they are a bright green Italian olive)
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1 - 15 ounce can white beans (I used cannellini), drained and rinsed
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1 tablespoon red wine vinegar
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1 tablespoon each fresh oregano and thyme leaves
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Ground black pepper, to taste
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2 tablespoons freshly grated Parmesan cheese
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