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Lemon-Basil Pasta

Lemon-Basil Pasta


10 ounces dried linguine or desired pasta

1 19 ounce can white kidney (cannellini) beans, rinsed and drained

½ of a lemon peel

3 tablespoons Vines & Branches Lemon 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.

Adapted From: http://www.bhg.com/recipe/pasta/lemon-basil-pasta/