Wednesday, October 21, 2009

Whole-Wheat Penne Genovese

12 oz. whole wheat penne, 1 1/2 cup fresh basil leaves, 1 clove garlic, 3 tbsp.water,3 tbsp.extra virgin oil, salt, peeper,1.2 cup parmesan cheese (freshly grated), 1 small onion (chopped),1 can white kidney beans (cannellini) rinsed and drained,1 pint grape tomatoes(red,yellow and orange mix if available) cut into quarters.

How to make:
>Heat large covered saucepot of salted water to boiling on high.Add pasta & cook as label directs.
>Make pesto; In food processor with knife blade attached, blend basil, garlic,water,oil,1/4 tsp salt, 1/4 tsp. freshly ground pepper until pureed, stopping processor occasionally and scraping bowl with rubber spatula. Add Parmesan cheese; pulse to combine. set aside.
>In 12 inch skillet, heat remaining 1 tbsp.oil on medium heat til very hot; add onion and cook for 5 mins. stir inwhite beans 7 cook for 5 mins. stirring occasionally.
>Reserve 1/4 cup pasta cooking water. Drain pasta and return to saucepot; stir in white bean mixture, pesto, cut-up tomatoes and reserve cooking water. Toss to coat.


No comments:

Post a Comment