Fettuccine in a Creamy Fresh Basil Pesto Sauce

• 1 clove Garlic
• 1 can (15 Oz. Size) White Beans ( I Used Cannellini Beans)
• 1 cup Fresh Basil
• 1 Tablespoon Olive Oil
• 1 Tablespoon Lemon Juice
• 3 Tablespoons Water
• 1/4 cups Toasted Walnuts
• 1 dash Salt
• 1 dash Pepper
• 4 ounces, weight Tofu Shirataki Noods Fettucine Variety Or Any Variety Of Pasta

1. Add garlic to a food processor and pulse until garlic is well chopped (about 30 seconds).
2. Add the rest of the ingredients (except noodles) and blend together until pesto sauce has a creamy consistency (2 to 3 minutes).
3. Add water if necessary for a thinner pesto sauce.
4. Prepare fettuccine by thoroughly rinsing noodles and boiling for 1 to 2 minutes to reduce the aroma.
5. Pat noodles dry and set aside or prepare any variety of pasta according to box directions.
6. In a sauce pan mix together 1/4 cup of sauce with your chosen variety of pasta.
7. Serve warm and enjoy!
8. Either refrigerate remaining sauce for 4 to 6 days or simply freeze the sauce in small plastic baggies, placing the baggies in a freezer safe bag.
9. Simply let the sauce thaw out the next time youre in the mood for a delicious pesto sauce!

clove garlic, white beans, fresh basil, olive oil, lemon juice, water, walnuts, salt, pepper, fettucine

Taken from tastykitchen.com/recipes/special-dietary-needs/fettuccine-in-a-creamy-fresh-basil-pesto-sauce/ (may not work)