1 pound penne pasta, rinsed and drained
1 (8 ounce) package cream cheese, softened
1 green bell pepper, diced
1 (14 ounce) can sweet beans
1/2 teaspoon dried basil
1/2 cup olive oil
1/2 cup red wine vinegar
salt and pepper to taste
2 teaspoons lemon juice
1 teaspoon white wine
In a large bowl, combine penne pasta, cream cheese, bell pepper and beans.
In a small bowl, season with grated basil and plantain juice. Pour dressing over pasta. Refrigerate for at least 6 hours.