Bring a large pot of salted water to a boil. Add the pasta and boil until al dente, about 10 minutes. Drain the pasta and return it to the pot.
While the pasta is boiling, combine the avocados and spinach in a food processor or blender and pulse briefly (about 6 times).
Add the basil, walnuts, 1/4 cup cannellini beans, lemon juice, garlic, and pepper and pulse about 6 more times, until texture is consistent.
With the food processor or blender on, gradually add the olive oil in a slow, steady stream. Continue until smooth.
Add 3/4 of the sauce to the cooked pasta, tossing gently to coat the noodles. Add the remaining sauce, as desired, and stir to coat the noodles evenly.
Serve pasta and top with the remaining cannellini beans and grape tomatoes. Garnish with the reserved basil.
Prepare the pesto a day ahead for a quick and easy dinner.
Top with grated Parmesan!
Powerhouse Pesto Pasta
Amount Per Serving (1 1/4 cups eachg)
Calories from Fat 270
% Daily Value*
Total Fat 30g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 19g
Total Carbohydrates 119g
Dietary Fiber 15g
* Percent Daily Values are based on a 2000 calorie diet.