Whole Wheat Penne Genovese

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 12 ounces whole wheat penne or 12 ounces rotini pasta
• 1 1/2 cups basil, fresh
• 1 garlic clove
• 3 tablespoons water
• 3 tablespoons olive oil
• 1/2 cup parmesan cheese, freshly grated
• 1 small onion, chopped (4 to 6 oz)
• 15 ounces kidney beans, rinsed and drained (cannellini)
• 1 pint grape tomatoes, each cut into quarters (red, yellow, and orange mix if available)

Recipe

• 1 heat large covered saucepot of salted water to boiling on high. add pasta and cook as label directs.
• 2 meanwhile, make pesto: in food procesor with knife blade attached, blend basil, garlic, water, 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until pureed, stopping processor occasionally and scraping bowl with rubber spatula. add parmesan; pulse to combine. set aside.
• 3 in 12-inch skillet, heat remaining 1 tablespoon oil on medium until very hot; add onion and cook 5 to 7 minutes or until beginning to soften. stir in beans, and cook 5 minutes longer, stirring occasionally.
• 4 reserve 1/4 cup pasta cooking water. drain pasta and return to saucepot; stir in bean mixture, pesto, cup up tomatoes, and reserved cooking water. toss to coat.