Pesto Fusilli with Great Northern Beans 


1 Bunch of Flat Leaf Italian Parsley, about 4 Cups
1 Box of Funilli Pasta
4 Garlic Cloves, Whole
1 15 0z Can of Great Northern Beans
1/2 Cup Parmesan Cheese, Finely Grated
1/2 Cup Walnuts
1/2 Cup Extra-Virgin Olive Oil
Salt & Pepper

DIRECTIONS:

1. In a large pot on medium heat bring salted water to a boil, then toss in your garlic cloves whole and let them boil for 5mins before removing and setting cloves aside. Cook the Fusilli pasta according to the package instructions then reserve 1 cup of that salted pasta water and set aside.

2. In a food processor or blender combine parsley, Parmesan, walnuts and boiled garlics with a good pinch of salt & pepper and pulse unit finely chopped. While the machine is running slowly pour olive oil into machine and process until pesto is smooth.

3. Drain pasta and return to pot adding the beans, use a spatula to help pour the pesto into pot and fully combine adding some of the reserved salted pasta water for a creamy texture, then cover with lid and let beans warm up for 5 mins.

4. Drizzle with more Olive Oil and garnish with Parmesan and ENJOY!!!











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