Thursday, August 22, 2019

Lemon Basil Pasta

This fresh five-ingredient summer pasta has a dose of lemony zing that's complemented by sweet basil and hearty cannellini beans. It's fresh, easy, and delicious—exactly what we're looking for on a sweltering summer night. Total Time: 25 minutes


10 ounces dried linguine or desired pasta 
1 19 oz can white kidney (cannellini) beans, rinsed and drained 
1/2 of a lemon 
3 tablespoons olive oil 
1 cup packed fresh basil leaves 


Cook pasta according to package directions, adding beans for the last 2 minutes of cooking time. Remove 1/2 cup of the cooking liquids; set aside. Drain pasta and beans; cover to keep warm. 

Meanwhile, finely shred peel from the lemon half (about 2 teaspoons). In a small skillet heat 1 tablespoon of the oil over medium heat. Add lemon peel; cook and stir 1 minute, or until lightly golden. 

In a food processor combine cooked lemon peel, basil, the remaining 2 tablespoons olive oil, the juice from the lemon half, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and process until smooth. Add reserved cooking liquid, 1 tablespoon at a time, until desired consistency, processing mixture after every addition. To serve, toss hot cooked pasta mixture with lemon-basil mixture. Makes 4 servings. Gnam Gnam! 

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