—————————–BEAN PEPPER SAUCE—————————– 2 1/2 c White beans, cooked
1 1/4 c Vegetable stock
2 ea Roasted red bell peppers,
— peeled & seeded 1 ts Tarragon
1 ts Thyme
1 ts Marjoram
1 pn Cayenne
1/2 ts Salt
Black pepper ———————————–PASTA———————————– 1 lb Spinach spaghetti
2 lb Broccoli
1 lb Asparagus
3 lg Yellow peppers
3 ea Bunches spinach, torn
1/2 c Basil leaves, shredded
1 1/2 tb Poppy seeds
Salt & pepper, to taste 8 ea Oil packed sun dried
— tomatoes, drained & — slivered Combine 1 1/2 c beans, stock and roasted peppers in food proc. Blend until smooth and creamy. Fold in herbs, and season with cayenne or paprika, salt and pepper. Set aside. Cook pasta in boiling water according to package directions. Meanwhile, prepare veggies. Remove broccoli florets from stalks and cut into bite sized pieces. Peel broccoli stalks and cut diagonally into 1/4 inch thick slices. Cut asparagus stalks diagonally into slices about 1 inch long. Remove seeds from peppers and cut into long slivers. Steam broccoli, asparagus and peppers until tender crisp–about 10 mins, and set aside. Steam spinach 3-4 mins. Cool, press out excess liquid and chop coarsley. Place pasta in large warmed bowl. Add sauce, veggies, basil, poppy seeds, and remaining 1c white beans. Toss gently to mix. Season with salt and pepper and garnish with sun dried tomatoes.