Columbus Day Cannellini Spinach Pesto

Trying to stay true to Meatless Monday's around here!  The boys won't even miss it tonight.  They really aren't that dependent upon it.  They both like legumes...  A LOT.  They appreciate good flavors and spices more than what those flavors and spices are attached to.  Since I had the day off today, thanks to my man Christopher Columbus, I feel extra domestic... except for the fact that I have been watching Jersey Shore all day! We are still acclimating to the first few chilly days in Chicago and this is a comfort food that will stick to their ribs a bit.  I used to make this recipe back in the day when I was eating more types of foods.

One 10 oz package of frozen spinach, thawed and drained

One 14 oz can of cannellini beans (or white kidney beans), drained and divided

12 large leaves of fresh basil

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic

A few red pepper flakes

2 tablespoons olive oil

Combine half the can of beans with the remainder of the ingredients in a food processor.  Blend until smooth.    

The reserved beans should be placed on top of the pesto that's on top of whatever pasta you are serving.  It looks so pretty!  We happened to have ONE last red pepper in the garden that gives that little pop of red which goes well with the green and white of the pesto in honor, again, to Columbus.