Back to Recipes

Tuscan White Bean & Veggie Pesto Pasta


  • 9 oz. Fresh Linguine Noodles
  • 5 Asparagus Stalks, cut into pieces
  • ½ cup Cherry Tomatoes
  • 1 Tub of Better Bean Tuscan White Beans
  • For the Pesto

  • ½ cup Olive Oil
  • ¼ cup Raw Almonds
  • 4 Cloves of Garlic
  • 1 ½ cups Fresh Basil Leaves


Cook the pasta according to the instructions on the packaging. In a small pot, boil the asparagus for about four minutes. While these are cooking, add all of the pesto ingredients to a food processor and process until smooth. Drain both the pasta and the asparagus. Divide the pasta onto two separate plates. Top with beans, pesto, asparagus, and tomatoes. Serves about two people.

No Comments

No comments yet.

Leave a comment

Recipe developed by Margaux Rathbun of Authentic Self Wellness

Margaux Rathbun

Margaux J Rathbun, B.S., N.T.P. (Certified Nutritional Therapy Practitioner) is a passionate foodie who works as an International Media Nutritionist. After experiencing a serious health crisis in her early 20’s, Margaux created her website ( as a way to share her newfound nutrition knowledge with those interested in living a healthy and happy life.

Margaux’s mission is simple: to share her love of authentic wellness with the world. Her greatest joy is meeting with her fans and getting them excited about the topic of nutrition. Margaux’s approach to health and wellness has always been simple, straight-forward, and uplifting…because after all, it’s fun to feel fabulous with food!