Pasta e Fagioli with Pesto

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Use fresh, locally grown ingredients for very tasty fare. Pesto adds robust flavor to this one-dish pasta supper.

SERVINGS
8

INGREDIENTS
1/2 pound borlotti (or cranberry) beans
3 cups loosely packed basil leaves
5 tablespoons lemon juice
2 cloves garlic
3/4 cup grated parmesan cheese
1 1/4 teaspoons salt
1/2 teaspoon fresh-ground pepper
1/2 cup plus 1 tablespoon olive oil
3/4 pound pasta, such as strozzapreti or penne
1 large sweet onion (about 13 ounces), sliced 1/4-inch thick
8 ounces green beans, cut into 1 1/2-inch pieces
1/3 cup white wine
8 ounces cherry or grape tomatoes, halved lengthwise

PREPARATION
1. Cook the dried beans: Place the dried beans in a medium pot and fill with 3 inches of water. Bring to a boil over medium-high heat. Remove from the heat and let sit, covered, for 1 hour. Drain the beans, discard the liquid and return the beans to the pot. Add 3 inches of water and 1 teaspoon salt and bring to a boil. Reduce heat to medium-low and let simmer until the beans are tender - about 45 minutes. Strain, reserving the cooking liquid, and keep warm.

2. Make the pesto: Combine the basil, lemon juice, 1 whole garlic clove, parmesan, 1/4 teaspoon salt and 1/4 teaspoon pepper in the bowl of a food processor and puree. Add 1/2 cup olive oil in a slow, steady stream and continue to process for 1 more minute until well pureed. Set aside.

3. Cook the pasta: Bring 6 quarts of water to a rolling boil over high heat, in a large saucepan. Add 1 tablespoon of coarse salt. Place 3/4 pound of the strozzapreti or penne pasta in the water and cook (maintaining a medium boil) until just al dente - about 9 minutes. Drain the pasta immediately (do not rinse). Set aside.

4. Cook the vegetables: Finely chop the remaining garlic clove. Heat remaining olive oil in a large skillet over medium-high heat. Add the onions and garlic and cook until the onions are deep golden brown - 5 to 7 minutes. Add the green beans and remaining salt and pepper and cook for 1 minute more. Add the wine, borlotti beans, and 1/2 cup of the reserved bean cooking liquid. Cover and cook until beans are warmed and green beans are tender - 2 to 3 more minutes.

5. Assemble the dish: Place the pasta in a large serving bowl, add the bean mixture and pesto, and toss. Top with the tomatoes and serve warm

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 414
Total Fat: 19 g
Saturated Fat: g
Cholesterol: 7 mg
Sodium: 515 mg
Carbohydrates: 47 g
Fiber: 6 g
Protein: 13 g

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