Pasta Con Fagioli E Pesto Rinforzato

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 1 cut the ends of the green beans.
• 2 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.
• 3 add bacon and cook for about 2-3 minutes; finally add tomatoes salt and pepper to taste.
• 4 in a blender or food processor mix 3 tbs olive oil, pesto, half of the parmesan cheese and the pine nuts.
• 5 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.
• 6 drain on a colander and add to the pan with the tomatoes mix.
• 7 mix well, add the pesto and mix again. if necessary add a little bit of the cooking water.
• 8 pour on a serving bowl, sprinkle with the rest of the parmesan cheese and decorate with basil leaves.