Penne with Pistachio Pesto and White Beans

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

Ingredients

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