Penne with Pistachio Pesto and White Beans

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

Ingredients

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

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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