Penne with Pistachio Pesto and White Beans

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

Ingredients

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

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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