Whole Wheat Rotini and Watercress in Scallion Sauce

PASTA & WATERCRESS

½ lb whole-wheat rotini pasta, cooked

1 cup pinto beans, soaked overnight

2 cups vegetable broth

½ bunch fresh watercress (about 1 cup), stems removed

¼ cup extra virgin olive oil

• Bring the vegetable broth to a boil, and once bubbling, add pinto beans, reduce to a simmer and cook partially covered for  1 ½ hours
• Remove from heat and drain excess vegetable broth
• Toss pasta, beans, watercress and olive oil together

GREEN ONION & SUNFLOWER SEED SAUCE

2 bunches green onions (about 3 cups), chopped

½ cup sunflower seeds, soaked overnight

1/3 cup extra virgin olive oil

4 cloves garlic, minced

1 cayenne pepper, minced

¼ cup grated Parmesan OR 2 tbsp nutritional yeast to make it raw vegan

2 tbsp lemon juice

¼ cup black pepper

1 tsp sea salt

• Combine all ingredient in a food processor and blend until creamy