Penne with Pistachio Pesto and White Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Pistachios make an interesting and tasty addition to this pesto. Look for roasted pistachios that are in the shell because they're more economical than shelled nuts. Ingredients:
8 ounces uncooked penne pasta |
1 cup packed fresh basil leaves |
1/4 cup roasted shelled pistachios |
6 garlic cloves |
2 tablespoons olive oil |
1 1/2 cups chopped seeded peeled tomato |
1 teaspoon freshly ground black pepper |
3/4 teaspoon kosher salt |
1 (15-ounce) can cannellini beans, rinsed and drained |
1 (5-ounce) package arugula |
1/4 cup (1 ounce) shredded fresh pecorino romano cheese |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water. Drain.
2. Combine basil, nuts, and garlic in a food processor; process until finely chopped. Heat a large skillet over medium heat. Add olive oil to pan, and swirl to coat. Add basil mixture, and cook for 2 minutes, stirring frequently. Stir in pasta, tomato, and next 3 ingredients (through beans); cook for 2 minutes or until thoroughly heated, tossing to combine. Remove from heat. Add arugula to pan, and toss to slightly wilt. Place about 1 1/4 cups pasta mixture in each of 4 bowls, and top each serving with 1 tablespoon cheese.
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