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30 min
2 servings

200g Cooked Luengo Beans 

2 or 3 broccoli florets

A handful of spinach

Juice of half a lemon

Olive oil

 Parmesan cheese

200g of pasta

Drain the beans and steam the broccoli for about 10 minutes.

Mix all the ingredients in a food processor along with a drizzle of olive oil and Parmesan cheese to taste. Add a little water if the sauce needs it to blend well. Parmesan cheese is quite salty, but you can adjust the seasoning if necessary.

Cook the pasta according to the instructions, drain it, and add the creamy pesto sauce while it's still hot.

We recommend serving with a little extra cheese and some basil leaves.

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