Fettuccine with cranberry beans & pesto

6 Servings

Ingredients

Quantity Ingredient
1 cup Cranberry beans -- dry
Measure
1½ cup Fresh basil leaves -- firmly
Packed
1 cup Romano cheese -- grated
10 tablespoons Extra virgin olive oil
1 large Yellow onion -- chopped
4 Cloves garlic -- minced
2 cups Vegetable broth
1 pounds Fettuccine -- semolina
½ cup Pine nuts -- toasted
Salt and pepper

Directions

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@... Date: Mon, 15 Jul 1996 14:00:51 ~0400 (

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