Not sleeping well? Did you dine well? A Family Favorite.

 Pesto-Pasta-with-White-Beans  Forks over Knives Photo by  Tina Rupp

Pesto-Pasta-with-White-Beans  Forks over Knives Photo by Tina Rupp

“One cannot think well, love well, sleep well, if one has not dined well.” Virginia Woolf  A Room of One's Own. 

Friday Recipe Day, and yes another family favorite from Forks over Knives.  We began our journey in Summer of 2011. 

  This goes together really quickly and not much clean up either! All the grandchildren LOVE it. Only one picks the beans out, the rest cannot get enough of it. 

From Forks Over Knives – The Cookbook

Instructions:

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

INGREDIENTS

  • 12 ounces whole-grain spaghetti, cooked according to package directions, drained (reserving ½ cup of the cooking liquid), and kept warm
  • 1 cup Basil Pesto
  • 2 cups cooked cannellini beans, or 1 (15-ounce) can, drained and rinsed  ( I use a variety of beans depending on what is in the pantry.  Last time I used Northern Beans.)

This Recipe was developed by Del Sroufe and added to the FOK family in June 2014. 

"Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of The Forks over Knives Cookbook and Better than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet."

"Then God said, “Let us make mankind in our image, in our likeness, so that they may rule over the fish in the sea and the birds in the sky, over the livestock and all the wild animals, and over all the creatures that move along the ground.” Genesis 1:26