12 ounces pasta
3 cups fresh basil leaves
1/2 cup olive oil
4 ounces crumbled fresh goat cheese
Kosher salt and black pepper
1 can Cannellini Beans; rinsed and drained
10 oz fresh spinach; rinsed and chopped
Cook the pasta according to the package directions; drain and return it to the pot.
Meanwhile, in a blender, puree 2 cups of the basil leaves with the oil until smooth; pour through a fine-mesh sieve and discard the solids.
Toss the pasta with the basil oil, goat cheese, spinach, beans, the remaining 1 cup basil leaves, ½ teaspoon salt, and ¼ teaspoon pepper.
Source: Real Simple