Pantry Penne Pasta

Let us introduce the "Pantry Pasta", which just happens to be accidentally vegan!

Ingredients:

• 1/2 cup of Olive Oil
• 1/2 cup of Walnuts, finely chopped.
• 1/2 tsp. Crushed red pepper flakes.
• 2 sprigs of rosemary
• 1/2 can of cannellini beans
• FG Light Penne
• Kosher salt
• Lemon

Preparation:

1. Heat cup oil over medium heat. Add walnuts and red pepper flakes, and cook. (Reserve for later).
2. Add in rosemary in your hand to bruise; add to pot along with beans. Increase heat to medium and cook, stirring occasionally, until beans are just beginning to cook.
3. Cook your Light Penne.
4. Transfer 1 cup of pasta water to pot with beans. Using a wooden spoon, gently mash about three-quarters of the beans into a creamy sauce.
5. Using a slotted spoon, transfer pasta to pot with beans and add 1 cup of pasta water, mix well to combine. Cook for about 2 minutes.
6. Squeeze in some lemon juice. Mix well.
7. Season with black pepper, top with reserved nut mixture.

Enjoy!