© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: MsPia
Pasta with bean and pesto. From an Italian cooking magazine. Very tasty dish, a crowd pleaser.
15 ounce can cannellini beans, drained
5 tablespoons pesto sauce
½ pound bacon, cubed
2 tablespoons onions, chopped
1 pound gemelli pasta
6 tablespoons olive oil, divided
1 bunch basil
½ pound green beans, young
2 medium potatoes, peeled and diced
3 tablespoons pine nuts, toasted
½ teaspoon black pepper, to taste
6 tomatoes, seeded and cut into strips
¼ pound parmesan cheese
½ teaspoon salt, to taste
Cut the ends of the green beans. Sauté onions over medium heat for 5 minutes. Add ½ a cup of water, heat and then add the canellini beans. Mix gently for a minute until the water is reduced. Add bacon and cook for about 2 to 3 minutes; finally add tomatoes salt and pepper to taste.
In a blender or food processor mix 3 tablespoons olive oil, pesto, half of the Parmesan cheese and the pine nuts.
In a large pot boil pasta according to package directions; add the potatoes to the pasta and in the last 3 minutes add the green beans. Drain on a colander and add to the pan with the tomatoes mix. Mix well, add the pesto and mix again. If necessary add a little bit of the cooking water. Pour on a serving bowl, sprinkle with the rest of the Parmesan cheese and decorate with basil leaves.