Fettuccine with beans and pesto

I tried out this recipe for the first time the other night on Caleb and our dear friend Paul Cho. It was a hit, so here you go Hannah.

1 C. beans (You can use any kidney, chickpeas, black, or black eyed beans) This is nice cause you can stock this stuff in the pantry.
1 1/2 C. firmly packed fresh basil (I think you could use spinach too)
1 C. romano or parmesan cheese
Olive oil
1 lg. yellow onion, chopped
4 garlic cloves, minced
2 C. vegetable stock or water
fettucini
handful of pine nuts
salt/pepper

1. Process the basil, cheese and about 6 T. olive oil. (I added some of the vegetable stock too, cause I was having trouble getting it all processed and I felt like I had added a lot of oil already.)
2. With a little heated oil n a pan, add the onion and garlic and saute about 10 minutes. Add the stock and beans, bringing to a boil. Reduce heat and reduce the liquid to about 1/4, approx. 5-10 minutes.
3. Cook noodles.
4. Add the pesto to the bean mixture. Add noodles.
5. Garnish with pine nuts.

This makes enough for 6, so I even had enough pesto to reserve for another meal.