INGREDIENTS
10 oz (300 g) linguine or other long pasta
1/2 lemon
3 c. to tab (45 ml) olive oil
1 cup (250 mL) fresh basil leaves, packed
1/2 tsp. tsp (2 mL) salt
1/4 tsp. tsp (1 mL) freshly ground black pepper
1 can white beans, drained and rinsed (19 oz / 540 mL)
small basil leaves (optional)
PREPARATION
1. In a large pot of boiling salted water, cook pasta 8 to 10 minutes or until al dente. Drain the pasta, reserving 1/2 cup (125 mL) of the cooking water and put them in the pan. Cover and keep warm.
2. Meanwhile, finely grate the zest of demicitron (you should get 2 tsp. / 10 ml). Squeeze half a lemon and reserve juice. In a small skillet, heat 1 tbsp. to tab (15 mL) of the oil over medium heat. Add the lemon zest and cook, stirring, for about 1 minute or until lightly browned.
3. In a food processor or blender, puree until smooth lemon zest with the reserved lemon juice, remaining oil, basil, salt and pepper. Add the reserved cooking water from pasta, 1 tbsp. to tab (15 ml) at a time, by operating the unit after each addition, until the sauce has the desired consistency.
4. Add sauce and white beans to pasta to the pan and toss to coat. Garnish with small basil leaves, if desired.
0 comments :
Post a Comment