Fettuccine with cranberry beans & pesto
Yield: 6 Servings
Ingredients:
- 1 c Cranberry beans -- dry Measure
- 1 1/2 c Fresh basil leaves -- firmly Packed
- 1 c Romano cheese -- grated
- 10 tb Extra virgin olive oil
- 1 lg Yellow onion -- chopped
- 4 Cloves garlic -- minced
- 2 c Vegetable broth
- 1 lb Fettuccine -- semolina
- 1/2 c Pine nuts -- toasted
Instructions:
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 (
