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Hand-Chopped Pesto Pasta with Tuscan White Beans


  • 2 cups dried pasta – (vegetarians may prefer egg fettuccini)
  • 2 Large bunches fresh basil
  • 1 clove garlic (or more to taste)
  • ¾ cup pine nuts or sunflower seeds (we find that sunflower seeds are less expensive and just as delicious)
  • 1 cup coarsely grated parmesan cheese
  • Juice from ½ lemon
  • One cup extra virgin olive oil
  • 1 tub Tuscan White Beans


  1. Bring Pot to a boil and cook pasta
  2. Hand chop fresh basil (remove the pithy stems first), sunflower seeds and garlic. (Hand chopping gives a much better flavor than blending.)
  3. Mix together with parmesan cheese, oilive oil and lemon juice
  4. Add salt and pepper to taste and set aside (the parmesan cheese usually provides enough salt.)
  5. Heat white beans or serve them cold
  6. Serve pasta topped with white beans and then pesto.    Delicious in summer or winter.

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