Bean Pasta Primavera

Recipe Ingredients

		Bean Pepper Sauce
2 1/2 cups	400g / 14oz	White beans - cooked
1 1/4 cups	296ml	Vegetable stock
2		Roasted red bell peppers - - peeled & seeded
1 teaspoon	5ml	Tarragon
1 teaspoon	5ml	Thyme
1 teaspoon	5ml	Marjoram
1		Cayenne
1/2 teaspoon	2.5ml	Salt
		Black pepper
		Pasta
1 lb	454g / 16oz	Spinach spaghetti
2 lbs	908g / 32oz	Broccoli
1 lb	454g / 16oz	Asparagus
3 lbs	1362g / 48oz	Yellow peppers (large)
3		Spinach - torn
1/2 cup	20g / 0.7oz	Basil leaves - shredded
1 1/2 tablespoons	22ml	Poppy seeds
		Salt & pepper - to taste
8		Oil packed sun dried - - tomatoes, drained
		Slivered

Recipe Instructions

Combine 1 1/2 c beans, stock and roasted peppers in food proc. Blend until smooth and creamy. Fold in herbs, and season with cayenne or paprika, salt and pepper. Set aside. Cook pasta in boiling water according to package directions. Meanwhile, prepare veggies. Remove broccoli florets from stalks and cut into bite sized pieces. Peel broccoli stalks and cut diagonally into 1/4 inch thick slices. Cut asparagus stalks diagonally into slices about 1 inch long. Remove seeds from peppers and cut into long slivers. Steam broccoli, asparagus and peppers until tender crisp--about 10 mins, and set aside. Steam spinach 3-4 mins. Cool, press out excess liquid and chop coarsley. Place pasta in large warmed bowl. Add sauce, veggies, basil, poppy seeds, and remaining 1c white beans. Toss gently to mix. Season with salt and pepper and garnish with sun dried tomatoes.

Source:
Waldine Van Geffen

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