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