BEAN PASTA PRIMAVERA

Servings: 6
Ingredients:

-----------------------------BEAN PEPPER SAUCE-----------------------------
2 1/2 c  White beans, cooked
1 1/4 c  Vegetable stock
2 ea Roasted red bell peppers,
-- peeled and seeded
1 ts Tarragon
1 ts Thyme
1 ts Marjoram
1 pn Cayenne
1/2 ts Salt
Black pepper

———————————–PASTA———————————–
1 lb Spinach spaghetti
2 lb Broccoli
1 lb Asparagus
3 lg Yellow peppers
3 ea Bunches spinach, torn
1/2 c Basil leaves, shredded
1 1/2 tb Poppy seeds
Salt and pepper, to taste
8 ea Oil packed sun dried
– tomatoes, drained and
– slivered

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.

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