CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Dairy, Vegetables |
Italian |
Italian2 |
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
directions.
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.
Subtitle: Fettuccine with Crowder Peas and Pesto
Per serving: 510 Calories (kcal); 35g Total Fat; (60% calories from fat);
19g Protein; 33g Carbohydrate; 20mg Cholesterol; 769mg Sodium Food
Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat;
0 Other Carbohydrates
Recipe by: Williams-Sonoma 1994. Beans and Rice / Joanne Weir
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