Pasta with Dairy & nut free pesto & marinated white beans

This is a recipe from chef Bill Telepan.

Bill is the Executive Chef of Wellness in the Schools (WITS), a national non-profit that partners with public schools to inspire healthy eating and physical activity as a way of life. The founder and executive director Nancy Easton, is really a "woman to watch" and with Bill, is working to help schools across the country become healthier places for students to learn and grow.

Read our interview with Nancy here.

Bill's Pasta with Dairy & nut free pesto & marinated white beans

For the pasta
Cook around 340 grams of penne (or whatever you want) for 2 minutes less according to package time. Strain and reserve.

For the Marinated White beans 1 14 ounce can white beans-drained and rinsed
½ teaspoons kosher salt
1 clove garlic, mashed
60 mL red wine vinegar
60 mL balsamic vinegar
60 mL olive oil
6 torn basil leaves

In a small bowl, toss together everything but basil and let sit minimum 30 minutes. Add basil before serving

For the Pesto
1 cup extra virgin olive oil
2 cups of basil leaves-washed
1 teaspoon minced garlic
½ cup cooked chickpeas

Place the oil, half of the basil and the garlic in blender and start blending. Add more basil and continue adding a little at a time until all is in the blender and starts to be smooth. When smooth. Start adding chickpeas in 3 steps. Blend until smooth/ adjust seasoning with salt. Toss with pasta and top with white beans

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