Name: Fettuccine with Cranberry Beans and Pesto
Ingredients: 1 c Cranberry beans -- dry; Measure; 1 1/2 c Fresh basil leaves -- firmly; Packed; 1 c Romano cheese -- grated; 10 tb Extra virgin olive oil; 1 lg Yellow onion -- chopped; 4 Cloves garlic -- minced; 2 c Vegetable broth; 1 lb Fettuccine -- semolina; 1/2 c Pine nuts -- toasted; Salt and pepper

If it is right for man to have the glory of God as his goal, can it be wrong for God to have the same goal? If man can have no higher purpose than God’s glory, how can God? If it is wrong for man to seek a lesser end than this, it would be wrong for God, too. The reason it cannot be right for man to live for himself, as if He were God, is because He is not God. However, it cannot be wrong for God to seek His own glory, simply because He is God. Those who insist that God should not seek His glory in all things are really asking that He cease to be God. And there is no greater blasphemy than to will God out of existence.

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Vegetables	Italian	Beans, Pasta, Wms-sonoma	6	Servings

INGREDIENTS

1	c	Cranberry beans — dry
		Measure
1 1/2	c	Fresh basil leaves — firmly
		Packed
1	c	Romano cheese — grated
10	tb	Extra virgin olive oil
1	lg	Yellow onion — chopped
4		Cloves garlic — minced
2	c	Vegetable broth
1	lb	Fettuccine — semolina
1/2	c	Pine nuts — toasted
		Salt and pepper

INSTRUCTIONS

Cook 1 cup of dried cranberry beans to be recipe-ready.  Follow package
In a blender or food processor fitted with the metal blade, combine the
basil, cheese and 6 tablespoons of olive oil. Process until smooth. Set
aside. Toast the pine nuts in a dry skillet over medium heat for 4 to 5
minutes.  Set aside. In a large frying pan over medium heat, warm the
remaining 4 tablespoons olive oil. Add the onion and garlic and saute,
stirring until soft, about 10 minutes. Add the stock and the (rinsed)
beans, bring to a boil, reduce the heat to low and simmer, uncovered, until
the stock is reduced by one-fourth (5 to 10 minutes). Meanwhile, cook the
fettuccine until al dente (refer to package for times). Drain and place in
a warmed serving bowl. Add the bean mixture, basil mixture, pine nuts.
Taste and season with salt and pepper (freshly grind). Toss and serve.
Optional garnish: whole basil leaves.
Alternative Ingredients-- Beans: Try kidney, cannellini, chick-peas, small
white beans, black-eyes peas. (Borlotti is Italian for Cranberry beans)
Pasta: Two-color - egg and a spinach-egg. Try linguine. Pesto: Equal parts
of basil and flat-leaf parsley or add a little cilantro. Cheese: romano,
pecorino, parmesan -- freshly grated Broth: chicken or vegetable or water
or some combination.
Cooks Note:  You can drastically cut back the olive oil by using spray and
Sweat-frying whenever possible. Do add a little light oil for flavor and
texture to the final bean sauce.
Posted to MC-Recipe Digest V1 #160
Date: Fri, 19 Jul 1996 10:35:40 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
Recipe By     : Williams-Sonoma 1994. Beans and Rice / Joanne Weir

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