Recipe - Fettuccine With Cranberry Beans And Pesto

1 cup Cranberry beans dry
Measure
1 One half cup Fresh basil leaves firmly
Packed
1 cup Romano cheese grated
10 tablespoon Extra virgin olive oil
1 lg Yellow onion chopped
4 Cloves garlic minced
2 cup Vegetable broth
1 pound Fettuccine semolina
One half cup Pine nuts toasted
Salt and pepper

Cook 1 cup of dried cranberry beans to be recipeready. 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 onefourth (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, chickpeas, small
white beans, blackeyes peas. (Borlotti is Italian for Cranberry beans)
Pasta: Twocolor egg and a spinachegg. Try linguine. Pesto: Equal parts
of basil and flatleaf 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
Sweatfrying whenever possible. Do add a little light oil for flavor and
texture to the final bean sauce.
Posted to MCRecipe Digest V1 #160

Date: Fri, 19 Jul 1996 10:35:40 0700 (PDT)

From: PatH phannema@wizard.ucr.edu

Recipe By : WilliamsSonoma 1994. Beans and Rice / Joanne Weir