INGREDIENTS

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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