Pasta with Basil Pesto

Ingredients

• 200 g penne
• 4 tbsp kidney beans
• 40 g capers
• 1 bunch Basil
• olive oil
• 1 tbsp pine nuts
• 2 cloves garlic
• 2 tbsp freshly grated Parmesan
• Salt
• pepper (ground)

Instructions

1. 1.

   For the pesto: pinch off basil leaves, combine with remaining ingredients, blend with a stick blender. Add enough olive oil to allow the pesto to blend smoothly.

2. 2.

   Cook pasta in plenty of salted water until al dente, drain, let rest, then mix with drained beans and capers, season with pesto. Sprinkle with fresh parmesan.