Fettuccine With Cranberry Beans & Pesto
fruits, pasta, vegetables
1 cup cranberry beans -- dry
1 measure
1 1/2 cup fresh basil leaves -- firmly
1 packed
1 cup romano cheese -- grated
10 tablespoon extra virgin olive oil
1 large yellow onion -- chopped
4 cloves garlic -- minced
2 cup vegetable broth
1 lb fettuccine -- semolina
1/2 cup pine nuts -- toasted
1 salt and pepper
Cook 1 cup of dried cranberry beans to be recipe-ready. Follow package In a blender or food processor fitted with the metal blade, combine the basil, cheese and 6 tablespoons of olive oil. Process until smooth. Set aside. Toast the pine nuts in a dry skillet over medium heat for 4 to 5 minutes. Set aside. In a large frying pan over medium heat, warm the remaining 4 tablespoons olive oil. Add the onion and garlic and saute, stirring until soft, about 10 minutes. Add the stock and the (rinsed) beans, bring to a boil, reduce the heat to low and simmer, uncovered, until the stock is reduced by one-fourth (5 to 10 minutes). Meanwhile, cook the fettuccine until al dente (refer to package for times). Drain and place in a warmed serving bowl. Add the bean mixture, basil mixture, pine nuts. Taste and season with salt and pepper (freshly grind). Toss and serve. Optional garnish: whole basil leaves. Alternative Ingredients-- Beans: Try kidney, cannellini, chick-peas, small white beans, black-eyes peas. (Borlotti is Italian for Cranberry beans) Pasta: Two-color - egg and a spinach-egg. Try linguine. Pesto: Equal parts of basil and flat-leaf parsley or add a little cilantro. Cheese: romano, pecorino, parmesan -- freshly grated Broth: chicken or vegetable or water or some combination. Cooks Note: You can drastically cut back the olive oil by using spray and Sweat-frying whenever possible. Do add a little light oil for flavor and texture to the final bean sauce. Recipe By : Williams-Sonoma 1994. Beans and Rice / Joanne Weir From: Hp_walls@woco.Ohio.Gov Date: Mon, 15 Jul 1996 14:00:51 ~0400 (
Yield: 6 servings
