Adapted from Everyday Food
1 bunch of broccoli cut into pieces (about 4 cups)
1/2 c. packed parsley or basil
1/3 c. grated Parmesan cheese
the juice of 1 lemon juice
1/4 c. olive oil
1 clove of garlic
Salt and pepper
1 can (15.5) Cannelloni beans
10 oz. of cooked pasta
In a large pot of boiling water cook broccoli until very tender, about 10 minutes. Transfer to a food processor. Refill pan with water and return to stove to cook the pasta.
Meanwhile, add the remaining ingredients and half of the beans to the processor. Puree until smooth.
Mix the pesto along with the remaining beans into the pasta or serve it on top of the pasta and top it off with a sprinkling of Parmesan cheese.
Want to know a secret?
Good. Because I’m going to tell you anyways.
This pesto is better than the real pesto…for real.
And it’s healthier. So you can eat,like, the whole thing instead of two teaspoons.