Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 cup cranberry beans -- dry measure

  3. 1 1/2 cups fresh basil leaves -- firmly packed

  4. 1 cup Romano cheese -- grated

  5. 10 tablespoons extra virgin olive oil

  6. 1 large yellow onion -- chopped

  7. 4 cloves garlic -- minced

  8. 2 cups vegetable broth

  9. 1 pound fettuccine -- semolina

  10. 1/2 cup pine nuts -- toasted

  11. salt and pepper

Instructions Jump to Ingredients ↑

  1. Cook 1 cup of dried cranberry beans to be recipe-ready. Follow package directions.

  2. 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.

  3. Toast the pine nuts in a dry skillet over medium heat for 4 to 5 minutes. Set aside.

  4. 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).

  5. Meanwhile, cook the fettuccine until al dente (refer to package for times). Drain and place in a warmed serving bowl.

  6. Add the bean mixture, basil mixture, pine nuts. Taste and season with salt and pepper (freshly grind). Toss and serve.

  7. 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.

  8. 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.

  9. Subtitle: Fettuccine with Crowder Peas and Pesto


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