- 1/3 cup unsalted almonds
- 1 garlic clove
- 1 1/2 cups fresh parsley
- 1 1/2 cups fresh basil
- 1/4 cup grated parm
- 1/4 cup olive oil
- 1/3 cup ricotta cheese
- 12 ounces linguine
- 1 15-ounce cane Cannellini or navy beans, drained and rinsed
- 2 plum tomatoes chopped
Pulse almonds and garlic until finely chopped.
Add parsley, basil and parm. Pulse until chopped.
Add olive oil and blend until combined.
Transfer to large bowl and stir in ricotta.
Add beans to boiling pasta in last 2 mins. Reserve 1 cup pasta liquid.
Add linguine and beans to pesto. Add tomatoes and reserved liquid if needed.