Whole Wheat Penne Genovese |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I found this recipe in Good Housekeeping and it looked so delicious that I have to post it for safe keeping. I'm hoping to make it soon! Ingredients:
12 ounces whole wheat penne or 12 ounces rotini pasta |
1 1/2 cups basil, fresh |
1 garlic clove |
3 tablespoons water |
3 tablespoons olive oil |
1/2 cup parmesan cheese, freshly grated |
1 small onion, chopped (4 to 6 oz) |
15 ounces white kidney beans, rinsed and drained (cannellini) |
1 pint grape tomatoes, each cut into quarters (red, yellow, and orange mix if available) |
Directions:
1. Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs.
2. Meanwhile, make pesto: In food procesor with knife blade attached, blend basil, garlic, water, 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until pureed, stopping processor occasionally and scraping bowl with rubber spatula. Add parmesan; pulse to combine. Set aside.
3. In 12-inch skillet, heat remaining 1 tablespoon oil on medium until very hot; add onion and cook 5 to 7 minutes or until beginning to soften. Stir in white beans, and cook 5 minutes longer, stirring occasionally.
4. Reserve 1/4 cup pasta cooking water. Drain pasta and return to saucepot; stir in white bean mixture, pesto, cup up tomatoes, and reserved cooking water. Toss to coat.
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