Linguine with Almond Pesto and Beans

Ingredients:

• 350 g of linguine pasta
• 1 clove of garlic
• 1.5 cups fresh parsley
• 1.5 cups fresh basilica
• 1/4 tbsp. grated parmesan cheese
• 1/3 cup cheese ricotta
• 1/4 cup olive oil
• 1/3 cup toasted almonds
• 1/2 tbsp. Kalamata olives, chopped
• 1 can (450 g) canned cannellini beans or white navy beans, drained and rinsed
• 2 plum-shaped tomatoes, cut into cubes
• Coarse salt and freshly ground pepper

Preparation:

1. Bring salted water to a boil in a saucepan.
2. Meanwhile, prepare the pesto sauce: Grind the almonds and garlic in a food processor. Add the parsley, basil, and Parmesan and chop finely. With the food processor running, pour in the olive oil through the chute and pulse. Transfer the pesto to a large bowl and stir in the ricotta cheese and olives.
3. Add the linguine pasta to boiling water and cook for the time indicated on the package. Add the beans 2 minutes before the end of the cooking time and continue cooking for the remaining time. Reserve 1 cup of the cooking liquid and drain the rest. Transfer the linguine pasta and beans to the bowl with the pesto sauce and toss. Add the tomatoes and mix thoroughly, season with salt and pepper. If the pasta is dry, add a little more liquid.