Artichoke Pesto Pasta
Ingredients
- 16 oz. brown rice pasta
- 15 oz. can navy beans, drained
- ¼ cup olive oil
- 6.5 oz. jar artichoke hearts, drained
- 5 oz. fresh basil leaves
- ½ cup pine nuts, toasted lightly and divided evenly
- one lemon, zested and juiced
- 1-2 T nutritional yeast
- 1 clove garlic
- 1 ½ tsp. salt
- ½ tsp. ground black pepper
- Truffle oil (optional)
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