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
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.
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.
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.
serve, toss hot cooked pasta mixture with lemon-basil mixture. Makes 4 servings.
Adapted From: http://www.bhg.com/recipe/pasta/lemon-basil-pasta/