I know this isn't the most exciting looking dish, but it was actually really good. The night before I'd made the White Bean & Walnut Bruschetta from Eat, Drink & Be Vegan and I had a bunch of leftover cannelli beans, tomatoes, and fresh basil*. Somehow I forgot to take a picture of the bruschetta... which is a shame, because it was incredible in it's deliciousness. Anyhow -- instead of pondering what to do with my leftovers until they went bad (which is what usually happens), I decided that the ingredients were good enough over bread, so they'd be good over angel hair too. I was right!
*A beginner's tip for fresh basil -- I've found that a lot of vegan recipes call for fresh basil, and while a lot of the time you can get away with substituting dried herbs when fresh are called for (by using 1/4 of the measurements called for fresh), basil is often one of those where you'll want to use the real thing. Most grocery stores will sell small packages of fresh basil, but those are expensive, so I'm thinking of growing a pot of it on my porch this summer.
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