Penne with Pistachio Pesto and White Beans

Name: Penne with Pistachio Pesto and White Beans
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 142 grams package arugula; 1 teaspoon freshly ground black pepper; 425 grams cannellini beans, rinsed and drained; 237 milliliters packed fresh basil leaves; 6 garlic cloves; 1 teaspoons kosher salt; 2 Tbsps olive oil; 28 grams 1/4 cup shredded fresh pecorino Romano cheese; 227 grams uncooked penne pasta; 59 milliliters roasted shelled pistachios; 355 milliliters chopped seeded peeled tomato

Penne with Pistachio Pesto and White Beans might be just the main course you are searching for. This recipe serves 4. Watching your figure? This vegetarian recipe has 492 calories, 21g of protein, and 14g of fat per serving. Head to the store and pick up olive oil, kosher salt, tomato, and a few other things to make it today. To use up the tomato you could follow this main course with the Pink Peony Popcorn Balls as a dessert.

Instructions

Cook pasta according to package directions, omitting salt and fat.

Ingredients you will need

Pasta

Salt

Drain and rinse with cold water.

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Water

Drain.

Combine basil, nuts, and garlic in a food processor; process until finely chopped.

Ingredients you will need

Garlic

Basil

Nuts

Equipment you will use

Food Processor

Heat a large skillet over medium heat.

Equipment you will use

Frying Pan

Add olive oil to pan, and swirl to coat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Tomato