This dish grew out of the need to use up the rest of the cilantro-pumpkin seed pesto before it went bad. Thus, I boiled up some black soybean pasta along with red bell pepper and cannellini beans, then mixed in the pesto, along with some additional crushed garlic, a bit of nutritional yeast and a squirt of lemon. Topped off with a sprinkle of gomasio (sesame salt). A perfect combination of flavors, nutrients and colors, if I do say so myself.

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