Cilantro Pesto Pasta!

8 oz. penne pasta
1 c. cilantro leaves
1/4 c. chopped walnuts
1 clove garlic
2 T. olive oil
1 t. black pepper
2 T. water
15 oz. can navy beans, drained and rinsed
15 oz. artichoke hearts, drained and sliced
12 oz. roasted red peppers, drained and sliced

Cook penne in a pot of boiling water until al dente.  Meanwhile, puree cilantro, walnuts, garlic, olive oil, black pepper, and water in a food processor until smooth.  Drain pasta water and toss penne with pesto, beans, artichokes, and roasted red peppers.