Tomato Pesto Pasta with Green Beans, Chickpeas, and Bell Peppers

Ingredients

• garlic
• pine nuts or slivered almonds
• Roma tomatoes
• fresh basil
• nutritional yeast
• white miso paste
• whole-grain pasta
• green beans
• yellow bell pepper
• red or orange bell pepper
• chickpeas
• Nutty Parm 2.0
• red pepper flakes

Instructions

1. In a food processor, combine the garlic and pine nuts, then grind them into a paste.
2. Add the remaining ingredients.
3. Process, scraping down the sides as necessary, until the pesto is smooth.
4. Transfer to a bowl, then add ⅓ cup (80ml) of hot water and stir to blend.
5. Set aside.
6. In a large pot of boiling water, cook the pasta according to the package directions.
7. About 5 minutes before the pasta is done cooking, add the green beans to the pot.
8. About 3 minutes before the pasta is done cooking, stir in the bell peppers.
9. When the pasta and vegetables are cooked, drain them and return them to the pot.
10. Add the chickpeas and pesto mixture, then toss gently to combine.
11. Serve at once sprinkled with Nutty Parm 2.0 and red pepper flakes (if using).