Pasta Con Fagioli E Pesto Rinforzato

Name: Pasta Con Fagioli E Pesto Rinforzato
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1 (15 ounce) can cannellini beans, drained; 5 tablespoons pesto sauce; 1/2 lb bacon, cubed; 2 tablespoons onions, chopped; 1 lb gemelli pasta; 6 tablespoons olive oil, divided; 1 bunch basil; 1/2 lb green beans, young; 2 medium potatoes, peeled and diced; 3 tablespoons pine nuts, toasted; 1/2 teaspoon black pepper (to taste); 6 tomatoes, seeded and cut into strips; 1/4 lb parmesan cheese; 1/2 teaspoon salt (to taste)

Submitted by MsPia

"Pasta with bean and pesto. From an Italian cooking magazine. Very tasty dish, a crowd pleaser."

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Ready In:: 30mins
Ingredients:: 14
Serves:: 6

ingredients

1 (15 ounce) can cannellini beans, drained
5 tablespoons pesto sauce
¹⁄₂ lb bacon, cubed
2 tablespoons onions, chopped
1 lb gemelli pasta
6 tablespoons olive oil, divided
1 bunch basil
¹⁄₂ lb green beans, young
2 medium potatoes, peeled and diced
3 tablespoons pine nuts, toasted
¹⁄₂ teaspoon black pepper (to taste)
6 tomatoes, seeded and cut into strips
¹⁄₄ lb parmesan cheese
¹⁄₂ teaspoon salt (to taste)

directions

Cut the ends of the green beans.
Saute onions over medium heat for 5 minutes. Add 1/2 a cup of water, heat and then add the canellini beans. Mix gently for a minute until the water is reduced.
Add bacon and cook for about 2-3 minutes; finally add tomatoes salt and pepper to taste.
In a blender or food processor mix 3 Tbs olive oil, pesto, half of the Parmesan cheese and the pine nuts.
In a large pot boil pasta according to package directions; add the potatoes to the pasta and in the last 3 minutes add the green beans.
Drain on a colander and add to the pan with the tomatoes mix.
Mix well, add the pesto and mix again. If necessary add a little bit of the cooking water.
Pour on a serving bowl, sprinkle with the rest of the Parmesan cheese and decorate with basil leaves.

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RECIPE SUBMITTED BY

MsPia

Louisville

I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world. I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels. There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee. My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better. My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com

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