Saturday, August 25, 2012

Lemon-Basil Pasta with White Beans

Source: Better Homes & Gardens (slightly modified by Aimee)
 Makes 4 servings

10 oz. linguine or other pasta
19 oz. can cannellini beans, drained & rinsed
1 small lemon
3 TB olive oil 
1 cup packed fresh basil leaves
3/4 tsp salt
1/2 tsp black pepper

1. Cook pasta according to package directions, adding beans for the last 2 minutes of cooking.  Remove 3/4 cup cooking liquid; set aside.  Drain pasta & beans; cover to keep warm.
2.  Meanwhile, finely shred peel from the lemon (about 3 tsp).  In food processor combine lemon peel, juice from the lemon, basil, olive oil, salt, pepper, & 1/2 cup cooking liquid.  Cover & process until smooth, adding remaining liquid until desired consistency.
3.  To serve, toss hot cooked pasta mixture with lemon-basil mixture.

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