Penne with Pistachio Pesto and White Beans
By lovemygolden
Pistachios make an interesting and tasty addition to this pesto. Look for roasted pistachios that are in the shell because they're more economical than shelled nuts.
Ingredients
- 8 ounces uncooked penne pasta
- 1 cup packed fresh basil leaves
- 1/4 cup roasted shelled pistachios
- 6 garlic cloves
- 2 tablespoons olive oil
- 1 1/2 cups chopped seeded peeled tomato
- 1 teaspoon freshly ground black pepper
- 3/4 teaspoon kosher salt
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 (5-ounce) package arugula
- 1/4 cup (1 ounce) shredded fresh pecorino Romano cheese
Details
Adapted from myrecipes.com
Preparation
Step 1
Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water. Drain.
Combine basil, nuts, and garlic in a food processor; process until finely chopped. Heat a large skillet over medium heat. Add olive oil to pan, and swirl to coat. Add basil mixture, and cook for 2 minutes, stirring frequently. Stir in pasta, tomato, and next 3 ingredients (through beans); cook for 2 minutes or until thoroughly heated, tossing to combine. Remove from heat. Add arugula to pan, and toss to slightly wilt. Place about 1 1/4 cups pasta mixture in each of 4 bowls, and top each serving with 1 tablespoon cheese.
Nutritional Information
Amount per serving
Calories: 423 Fat: 13.7g Saturated fat: 2.9g Monounsaturated fat: 7.4g Polyunsaturated fat: 2.3g Protein: 16.4g Carbohydrate: 60.2g Fiber: 7.2g Cholesterol: 7mg Iron: 4.4mg Sodium: 613mg Calcium: 204mg
You'll also love
- Baked Goose Breast 4/5 (12 Votes)
- Banana Foster recipe 4/5 (2 Votes)
- Chiles en Nogada - Chiles in... 4/5 (2 Votes)
- Black Beans (Pressure Cooker) 4/5 (2 Votes)
- Fettuccine Alfredo ( Light and... 4/5 (2 Votes)
- DUCK CONFIT RAVIOLI 4.5/5 (2 Votes)
- Mom’s Pinto Bean Recipe 4.5/5 (2 Votes)
- Summer Squash & White Bean Sauté 4/5 (1 Votes)
Review this recipe