Whole-Wheat Penne Genovese
An onion-flecked white bean sauté adds heft to this fresh and healthy pesto pasta dish, making it light yet satisfying.
Ingredients
6 main-dish servings
- 12 ounces whole-wheat penne or rotini
- 1½ cups packed fresh basil leaves
- 1 garlic clove
- 3 tablespoons water
- 3 tablespoons extra-virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup freshly grated parmesan cheese
- 1 small onion chopped
- 1 can 15 to 19 ounces white kidney beans (cannellini), rinsed and drained
- 1 pint grape tomatoes red, yellow, and orange mix if available, each cut into quarters
Instructions
- Cook pasta as label directs.
- Meanwhile, make pesto: In food processor with knife blade attached, blend basil, garlic, water, 2 tablespoons oil, salt, and pepper until pureed, stopping processor occasionally and scraping bowl with rubber spatula.
- Add Parmesan; pulse to combine.
- Set aside.
- In 12-inch skillet, heat remaining 1 tablespoon oil over medium heat until very hot; add onion and cook 5 to 7 minutes or until beginning to soften.
- Stir in white beans and cook 5 minutes longer, stirring occasionally.
- When pasta is done, reserve ¼ cup pasta cooking water.
- Drain pasta and return to saucepot; stir in white bean mixture, pesto, cut-up tomatoes, and reserved cooking water.
- Toss to coat.