Artichoke Pesto Pasta
1 - 15 ounce jar marinated artichoke hearts
1 - 3 ounce jar Fire Roasted Spicy Pepper Pesto
1 red bell pepper, chopped
1 - 6.5 ounce can pitted black olives
1 - 14 ounce can kidney beans
4 ounces fresh basil
5 to 6 garlic cloves
1/4 cup nutritional yeast
1 tablespoon lemon juice
Salt, to taste
1 pound penne pasta
1) Prepare pasta according to pkg instructions.
2) Place the basil & 12 quartered artichoke hearts in a food processor & pulse to coarsely chop. Add the garlic, yeast & lemon juice. Process until it becomes a thick paste. Add salt to taste and the jar of Spicy Red Pepper Pesto.
3) Combine the chopped peppers, remaining artichokes, black olives, beans and pesto in bowl. Add pasta and stir to combine.
4) Serve with crusty vegan garlic bread.
Source of recipe: This recipe was inspired by a recipe I found on FatFreeVegan.com.