Pasta Con Fagioli E Pesto Rinforzato |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Pasta with bean and pesto. From an Italian cooking magazine. Very tasty dish, a crowd pleaser. Ingredients:
1 (15 ounce) can cannellini beans, drained |
5 tablespoons pesto sauce |
1/2 lb bacon, cubed |
2 tablespoons onions, chopped |
1 lb gemelli pasta |
6 tablespoons olive oil, divided |
1 bunch basil |
1/2 lb green beans, young |
2 medium potatoes, peeled and diced |
3 tablespoons pine nuts, toasted |
1/2 teaspoon black pepper (to taste) |
6 tomatoes, seeded and cut into strips |
1/4 lb parmesan cheese |
1/2 teaspoon salt (to taste) |
Directions:
1. Cut the ends of the green beans.
2. Saute onions over medium heat for 5 minutes. Add 1/2 a cup of water, heat and then add the canellini beans. Mix gently for a minute until the water is reduced.
3. Add bacon and cook for about 2-3 minutes; finally add tomatoes salt and pepper to taste.
4. In a blender or food processor mix 3 Tbs olive oil, pesto, half of the Parmesan cheese and the pine nuts.
5. 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.
6. Drain on a colander and add to the pan with the tomatoes mix.
7. Mix well, add the pesto and mix again. If necessary add a little bit of the cooking water.
8. Pour on a serving bowl, sprinkle with the rest of the Parmesan cheese and decorate with basil leaves.
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