Amount
Ingredient
Preparation





---

-----------------------------bean pepper sauce-----------------------------



2 1/2
cups
white beans

cooked



1 1/4
cups
vegetable stock





2
each
red bell peppers

roasted, peeled & seeded



1
teaspoon
tarragon





1
teaspoon
thyme leaves





1
teaspoon
marjoram leaves





1
pinch
cayenne pepper





1/2
teaspoon
salt





1
x
black pepper







---

-----------------------------------pasta-----------------------------------



1
pound
pasta, spinach spaghetti





2
pounds
broccoli





1
pound
asparagus





3
large
yellow bell peppers





3
bunches
spinach

fresh, torn



1/2
cup
basil leaves

shredded



1 1/2
tablespoons
poppy seeds





1
x
salt and black pepper

to taste



8
each
sundried tomatoes

oil packed, drained and slivered

 Combine 1 1/2 c beans, stock and roasted peppers in food proc.

Blend until smooth and creamy. Fold in herbs, and season with  cayenne or paprika, salt and pepper.

Set aside.

Cook pasta in boiling water according to package directions.

Meanwhile, prepare veggies.

Remove broccoli florets from stalks and cut into bite sized  pieces.

Peel broccoli stalks and cut diagonally into 1/4 inch thick  slices.

Cut asparagus stalks diagonally into slices about 1 inch long.

Remove seeds from peppers and cut into long slivers.

Steam broccoli, asparagus and peppers until tender crisp--about 1 mins, and  set aside.

Steam spinach 3-4 mins.

Cool, press out excess liquid  and chop coarsley.

Place pasta in large warmed bowl.  Add sauce, veggies, basil,  poppy seeds, and remaining 1c white beans.

Toss gently to mix.

Season with salt and pepper and garnish with sun dried tomatoes.