Pesto in any variety is so good! Here comes a red version with sunflower seeds which is very tasty. The olives adds a nice flavor to the dish and the beans makes it more fulfilling.
400 g spaghetti
460 g cooked black beans (drained weight)
130 g mixed olives
150 g sun-dried tomatoes
2 dl sunflower seeds
10 sprigs of basil
2 dl olive oil (use the oil which the dried tomatoes were in and add olive oil so it will be 2 dl in total)
75 g Parmesan cheese, grated
2 garlic cloves
Oil for frying
Cook the spaghetti according to the instructions on the package. Fry the sunflower seeds in oil until they become golden brown. Blend basil, dried tomatoes, sunflower seeds, parmesan, garlic and olive oil in a food processor to a paste. Mix the red pesto with the spaghetti and stir in the olives and beans.