1 cup canned cannellini beans, rinsed
¼ tsp. ground pepper
¼ tsp. kosher salt
1 tbsp. extra-virgin olive oil
2 pints grape tomatoes, halved
¼ cup water
1 3-pound spaghetti squash
¼ cup water
¼ cup extra-virgin olive oil
¼ tsp. ground pepper
¼ tsp. kosher salt
1½ tbsp. red-wine vinegar
1 clove garlic
⅓ cup whole raw almonds
½ cup grated Parmesan cheese
1 cup fresh parsley leaves
2 cups fresh basil leaves