Tagliatelle with Spinach Cannellini Beans and Pesto

I could eat beans morning, noon, and night. Sometimes I’ll even spoon them straight out of the can. The quality of canned beans—which are steamed inside their cans—has improved a lot in recent years, but I like the full flavor and bite of dried beans that are soaked and cooked at home. It’s not complicated, but it does take more time. This recipe uses canned beans, because on weekdays it’s nice to serve up a quick, healthy, and nutritious pasta dish.