Take Heart!
From Christian Vegetarian Association (CVA)

Pesto Pasta with White Beans
(Forks Over Knives)

This quick and easy pasta dish takes only about as long to put together as it takes to cook the pasta itself. White beans make it a more filling dish, but you could use steamed asparagus in place of the beans for a lighter version. One of my favorite pesto recipes is one made with equal parts basil, tarragon, and arugula, so feel free to try that variation as well for an unusual twist on the classic sauce.

Ingredients:

12 ounces whole-grain spaghetti, cooked according to package directions, drained, and kept warm, cup cooking liquid reserved
1 cup Basil Pesto (recipe below)
2 cups cooked cannellini beans, or one 15-ounce can, drained and rinsed

Recipe for basil pesto sauce:

2 cups packed basil or arugula
cup pine nuts, toasted
4 cloves garlic, peeled and chopped
2 teaspoons fresh lemon juice
Salt to taste
package extra firm silken tofu (about 6 ounces), drained
cup nutritional yeast (optional)

Instructions for sauce:

- Combine the basil, pine nuts, garlic, lemon juice, salt, tofu, and nutritional yeast (if using) in the bowl of a food processor and puree until smooth and creamy.

Instructions for pasta dish:

- Place the cooked spaghetti in a large bowl and add the pesto. Add enough of the reserved cooking liquid to achieve a creamy sauce. Add the beans and toss well.