An onion-flecked white bean sauté adds heft to this fresh and healthy pesto pasta dish, making it light yet satisfying.
Reprinted with permission from The Good Housekeeping 400 Calorie Italian 2013 by Hearst Books, an imprint of Sterling Publishing Co., Inc.
|12 ounces whole-wheat penne or rotini||1/4 teaspoon ground black pepper|
|1 1/2 cups packed fresh basil leaves||1/2 cup freshly grated Parmesan cheese|
|1 clove garlic||1 small onion, chopped|
|3 tablespoons water||1 can white kidney beans (cannellini), rinsed and drained|
|3 tablespoons extra-virgin olive oil||1 pint grape tomatoes (red, yellow, and orange mix if available), each cut into quarters|
|1/4 teaspoon salt|
Cook pasta as label directs.
Meanwhile, make pesto: In food processor with knife blade attached, blend basil, garlic, water, 2 tablespoons oil, salt, and pepper until pureed, stopping processor occasionally and scraping bowl with rubber spatula. Add Parmesan; pulse to combine. Set aside.
In 12-inch skillet, heat remaining 1 tablespoon oil over medium heat until very hot; add onion and cook 5 to 7 minutes or until beginning to soften. Stir in white beans and cook 5 minutes longer, stirring occasionally.
When pasta is done, reserve ¼ cup pasta cooking water. Drain pasta and return to saucepot; stir in white bean mixture, pesto, cut-up tomatoes, and reserved cooking water. Toss to coat.
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