Source: Better Homes & Gardens (slightly modified by Aimee)
Makes 4 servings
16 oz. linguine or other pasta
2 cans (15 oz each) cannellini beans, drained & rinsed (divided)
1 small lemon
1/4 cup olive oil
1 cup vegetable broth
1 cup packed fresh basil leaves
3/4 tsp salt
1/2 tsp black pepper
1. Cook pasta according to package directions, adding 1 can of beans for the last 2 minutes of cooking. 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, broth, & 1 can beans. Cover & process until smooth, adding extra water until desired consistency.
3. To serve, toss hot cooked pasta mixture with lemon-basil mixture.
1 cup packed fresh basil leaves
3/4 tsp salt
1/2 tsp black pepper
1. Cook pasta according to package directions, adding 1 can of beans for the last 2 minutes of cooking. 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, broth, & 1 can beans. Cover & process until smooth, adding extra water until desired consistency.
3. To serve, toss hot cooked pasta mixture with lemon-basil mixture.
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