Bean Pasta Primavera

• 2 1/2 cups white beans cooked
• 1 1/4 cups vegetable stock
• 2 each sweet red bell peppers roasted, peeled & seeded
• 1 teaspoon tarragon leaves
• 1 teaspoon thyme
• 1 teaspoon marjoram
• 1 pinch cayenne pepper
• 1/2 teaspoon salt
• 1 x black pepper
• 1 pound pasta, spinach spaghetti
• 2 pounds broccoli florets
• 1 pound asparagus
• 3 large sweet yellow bell peppers
• 3 bunches spinach fresh, torn
• 1/2 cup basil shredded
• 1 1/2 tablespoons poppy seed
• 1 x salt and black pepper to taste
• 8 each sundried tomatoes oil packed, drained and slivered

1. Combine 1 1/2 cup beans, stock and roasted peppers in food proc.
2. Blend until smooth and creamy.
3. Fold in herbs, and season with cayenne or paprika, salt and pepper.
4. Set aside.
5. Cook pasta in boiling water according to package directions.
6. Meanwhile, prepare veggies.
7. Remove broccoli florets from stalks and cut into bite sized pieces.
8. Peel broccoli stalks and cut diagonally into 1/4 inch thick slices.
9. Cut asparagus stalks diagonally into slices about 1 inch long.
10. Remove seeds from peppers and cut into long slivers.
11. Steam broccoli, asparagus and peppers until tender crisp--about 10 minutes and set aside.
12. Steam spinach 3 to 4 mins.
13. Cool, press out excess liquid and chop coarsley.
14. Place pasta in large warmed bowl.
15. Add sauce, veggies, basil, poppy seeds, and remaining 1c white beans.
16. Toss gently to mix.
17. Season with salt and pepper and garnish with sun dried tomatoes.

white beans, vegetable stock, sweet red bell peppers, tarragon, thyme, marjoram, cayenne pepper, salt, black pepper, pasta, broccoli florets, asparagus, sweet yellow bell peppers, bunches spinach, basil, poppy seed, salt, tomatoes oil

Taken from recipeland.com/recipe/v/bean-pasta-primavera-4463 (may not work)