Pasta Pesto with Garbanzo Beans, (25 servings)

105 oz garbanzo beans, canned
45 ounce pesto basil sauce

1 pound fresh basil

1 ½ Tablespoons ground black pepper

2 Tablespoons salt

3 pounds spaghetti pasta

2 1/2 pounds fresh spinach leaves, ready to use

1/2 pound parmesan cheese, grated

¼ cup olive oil

Place water in large pot. Bring water to a boil.

Rinse and drain garbanzo beans. Divide in half and set half aside for later use.

Combine pesto sauce, fresh basil, half of drained garbanzo beans, pepper, and salt into a food processor, in batches if necessary.

Add pasta to boiling water. Cook for 7-8 minutes until al dente.

Reserve 2 quarts of pasta water.

Toss together pesto, pasta, spinach, other half of whole garbanzo beans and half of the reserved pasta water in two–12 inch by 20 inch by 4 inch pans. Add other half of reserved pasta water for as needed until pesto and pasta mixture comes together.

Portion 2 cups pesto pasta and beans into an individual serving container. Top with 1 tablespoon grated parmesan cheese.