10 oz dried linguine or desired pasta
19 oz can white kidney (cannellini) beans, rinsed and drained
1/2 of a lemon
4 T olive oil
1 c packed fresh basil leaves
Cook pasta according to package directions, adding beans for the last 2 minutes of cooking time. Remove 1/2 c of the cooking liquids; set aside. Drain pasta and beans; cover to keep warm.
Meanwhile, finely shred peel from the lemon half (about 2 t). In a small skillet heat 1 tablespoon of the oil over medium heat. Add lemon peel; cook and stir 1 minute, or until lightly golden.
In a food processor combine cooked lemon peel, basil, the remaining 2 T olive oil, the juice from the lemon half, 1/2 t salt and 1/4 t pepper. Cover and process until smooth. Add reserved cooking liquid, 1 T at a time, until desired consistency, processing mixture after every addition. Toss hot cooked pasta mixture with lemon-basil mixture.
Time: 20 minutes Serves: 4
This is an adapted BHG recipe. It is quick, easy and healthy!