| 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 | T | Extra virgin olive oil |
| 1 | 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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