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.