1 pound whole wheat penne
1 cup spinach pesto (below)
1 can cannellini beans, rinsed and drained
1/4 cup grated Parmesan cheese (optional)
1/2 cup peas (either fresh or frozen)
salt and pepper to taste
4-5 cups fresh spinach
1 clove garlic, minced
1/3 cup grated Parmesan cheese (optional)
1/3 cup lemon juice
1/4 tsp salt
1/3 cup olive oil
1 tomato, diced
In a large pot of salted, boiling water, cook pasta according to package instructions.
While pasta is cooking, prepare pesto. Blend all pesto ingredients (except oil) in a food processor until just combined. Slowly pour in olive oil from the top of the food processor. Do not over blend.
In a small pot of salted boiling water, boil peas until just tender for 1-2 minutes and immediately rinse with cold water. Evenly incorporate pesto, white beans, Parmesan, and spring peas amongst the pasta. Gently toss to mix.
Right before serving, add diced tomato to pasta as optional garnish.
From Wellness in the Schools, a national non-profit that teaches kids healthy habits to learn and live better.