For 2 people (as a separate dish):
500 g of fresh white beans
1 tablespoon of lemon juice
2 cloves of garlic
¼ cup pine nuts
2 tablespoons of edible yeast
1 tablespoon of olive oil
pasta of your choice (without eggs)
2 ripe tomatoes, cut into pieces
a handful of fresh basil
salt and pepper
We remove the woody parts of belušim. Boil the water and add the whites. Cook for 4 minutes and save the water in which to cook the pasta later. Rinse the whites quickly with cold water.
Cook the pasta and add salt if desired. Save 1 cup of the water in which the pasta was cooked (for the pesto).
Cut off 1/3 of the upper part of the whites and mix them with the pasta.
Put the lower parts of the beluš into a mixer, add basil, garlic, olive oil, edible yeast, pine nuts, lemon juice and salt. If the mass is too thick, add a little water in which the pasta was cooked.
Mix the pesto between the pasta and the tops of the white beans, add the sliced tomatoes and sprinkle with pine nuts.