Spinach Pesto Pasta Recipe

In a large pot of boiling water, cook pasta according to package instructions.

Meanwhile, in a large skillet, add spinach and cook, stirring often, until wilted (2 minutes). Transfer spinach to a colander and press out excess liquid. Transfer spinach to food processor. Add 1 1/4 cups of the cannellini beans, the garlic, scallion, basil, lemon juice, olive oil, salt and pepper, and enough water (a few tablespoons) to make a smooth, thick mixture. Puree until smooth.

Drain cooked pasta. Divide among individual serving bowls. Top with pesto, feta, tomatoes, and remaining beans.