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Name: Fettuccine with Cranberry Beans and Pesto
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 2 c Vegetable broth; 1 c Romano cheese grated; Salt and pepper; 10 tb Extra Virgin Olive Oil; 1 lb Fettuccine semolina; 1 lg Yellow onion chopped; 1 c Cranberry beans dry; 1 1/2 c Fresh basil leaves firmly Packed; 1/2 c Pine nuts toasted; 4 Cloves garlic minced

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INGREDIENTS

2 c Vegetable broth
1 c Romano cheese ; grated
Salt and pepper
10 tb Extra Virgin Olive Oil
1 lb Fettuccine ; semolina
1 lg Yellow onion ; chopped
1 c Cranberry beans ; dry
1 1/2 c Fresh basil leaves ; firmly Packed
1/2 c Pine nuts ; toasted
4 Cloves garlic ; minced

Servings

INSTRUCTIONS

Cook 1 cup of dried cranberry beans to be recipe-ready. Follow package In a blender or food processor fitted with the metal blade, combine the basil, cheese and 6 tablespoons of olive oil. Process until smooth. Set aside. Toast the pine nuts in a dry skillet over medium heat for 4 to 5 minutes. Set aside. In a large frying pan over medium heat, warm the remaining 4 tablespoons olive oil. Add the onion and garlic and saute, stirring until soft, about 10 minutes. Add the stock and the (rinsed) beans, bring to a boil, reduce the heat to low and simmer, uncovered, until the stock is reduced by one-fourth (5 to 10 minutes). Meanwhile, cook the fettuccine until al dente (refer to package for times). Drain and place in a warmed serving bowl. Add the bean mixture, basil mixture, pine nuts. Taste and season with salt and pepper (freshly grind). Toss and serve. Optional garnish: whole basil leaves. Alternative Ingredients-- Beans: Try kidney, cannellini, chick-peas, small white beans, black-eyes peas. (Borlotti is Italian for Cranberry beans) Pasta: Two-color - egg and a spinach-egg. Try linguine. Pesto: Equal parts of basil and flat-leaf parsley or add a little cilantro. Cheese: romano, pecorino, parmesan -- freshly grated Broth: chicken or vegetable or water or some combination. Cooks Note: You can drastically cut back the olive oil by using spray and Sweat-frying whenever possible. Do add a little light oil for flavor and texture to the final bean sauce. Posted to MC-Recipe Digest V1 #160 Date: Fri, 19 Jul 1996 10:35:40 -0700 (PDT) From: PatH Recipe By : Williams-Sonoma 1994. Beans and Rice / Joanne Weir

NOTES

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Fettuccine with Cranberry Beans and Pesto

2 c Vegetable broth
1 c Romano cheese grated
 Salt and pepper
10 tb Extra Virgin Olive Oil
1 lb Fettuccine semolina
1 lg Yellow onion chopped
1 c Cranberry beans dry
1 1/2 c Fresh basil leaves firmly Packed
1/2 c Pine nuts toasted
4 Cloves garlic minced

Cook 1 cup of dried cranberry beans to be recipe-ready.  Follow package    In a blender or food processor fitted with the metal blade, combine the  basil, cheese and 6 tablespoons of olive oil. Process until smooth. Set  aside. Toast the pine nuts in a dry skillet over medium heat for 4 to 5  minutes.  Set aside. In a large frying pan over medium heat, warm the  remaining 4 tablespoons olive oil. Add the onion and garlic and saute,  stirring until soft, about 10 minutes. Add the stock and the (rinsed)  beans, bring to a boil, reduce the heat to low and simmer, uncovered, until  the stock is reduced by one-fourth (5 to 10 minutes). Meanwhile, cook the  fettuccine until al dente (refer to package for times). Drain and place in  a warmed serving bowl. Add the bean mixture, basil mixture, pine nuts.  Taste and season with salt and pepper (freshly grind). Toss and serve.  Optional garnish: whole basil leaves.    Alternative Ingredients-- Beans: Try kidney, cannellini, chick-peas, small  white beans, black-eyes peas. (Borlotti is Italian for Cranberry beans)  Pasta: Two-color - egg and a spinach-egg. Try linguine. Pesto: Equal parts  of basil and flat-leaf parsley or add a little cilantro. Cheese: romano,  pecorino, parmesan -- freshly grated Broth: chicken or vegetable or water  or some combination.    Cooks Note:  You can drastically cut back the olive oil by using spray and  Sweat-frying whenever possible. Do add a little light oil for flavor and  texture to the final bean sauce.  Posted to MC-Recipe Digest V1 #160    Date: Fri, 19 Jul 1996 10:35:40 -0700 (PDT)    From: PatH <phannema@wizard.ucr.edu>    Recipe By     : Williams-Sonoma 1994. Beans and Rice / Joanne Weir

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Nutrition

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Serving Size: 1 Serving (1100g)
Recipe Makes: 6

Calories: 674
Calories from Fat: 332 (49%)

Amt Per Serving		% DV

	Total Fat 36.9g	49 %
	Saturated Fat 7.1g	36 %
	Monounsaturated Fat 20.4g
	Polyunsanturated Fat 7g
Cholesterol 19.7mg		6 %
Sodium 3860.5mg		133 %
Potassium 365.4mg		10 %
Total Carbohydrate 76g		22 %
	Dietary Fiber 9.2g	37 %
	Sugars, other 66.8g
Protein 13.7g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 674

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