Penne with Pistachio Pesto and White Beans

Penne with Pistachio Pesto and White Beans
Photo by Becky Luigart-Stayner

Ingredients

  • ¼ cup (1 ounce) shredded fresh pecorino Romano cheese
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • ¼ cup (1 ounce) shredded fresh pecorino Romano cheese
  • 1 (5-ounce) package arugula
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon freshly ground black pepper
  • 6 garlic cloves
  • + 15 more ingredients
    • 1 (15-ounce) can cannellini beans, rinsed and drained
    • ¾ teaspoon kosher salt
    • 1 cup packed fresh basil leaves
    • 2 tablespoons olive oil
    • ¼ cup roasted shelled pistachios
    • ¾ teaspoon kosher salt
    • 1 ½ cups chopped seeded peeled tomato
    • 1 ½ cups chopped seeded peeled tomato
    • 8 ounces uncooked penne pasta
    • 6 garlic cloves
    • 8 ounces uncooked penne pasta
    • 1 cup packed fresh basil leaves
    • 1 (5-ounce) package arugula
    • ¼ cup roasted shelled pistachios
    • 2 tablespoons olive oil

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, an...

View full recipe at My Recipes

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