PASTA DAY: Fettuccine With Sage-Cannellini Purée

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* Exported from MasterCook *

 

Fettuccine With Sage-Cannellini Purée

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 82

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Pasta, Couscous, Etc.

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

1 small onion -- minced

1/4 cup fresh sage leaves -- minced

1 1/2 cups cooked cannellini beans -- drained and rinsed

1 tablespoon balsamic vinegar

1/2 teaspoon salt

freshly ground black pepper

1/3 cup hot vegetable stock or water

(plus more as needed)

1 pound fettuccine

1 sage leaves -- whole

 

Serves 4

 

Cannellini beans flavored with sage are a popular Tuscan combination. Here

the pair is puréed into a creamy pasta sauce enlivened with a splash of

balsamic vinegar, a slightly sweet and syrupy aged vinegar from Modena, Italy

 

Heat the oil in a large skillet over medium heat. Add the onion and cook,

stirring occasionally, until softened, about 5 minutes. Add the sage and

cook 2 minutes. Add the beans, vinegar, salt, and pepper to taste, and

stir to blend the flavors. Transfer the bean mixture to a food processor

or blender and purée with the vegetable stock or water. Return the sauce

to the pan and keep warm over low heat, adding more stock or water if the

mixture is too thick, Cook the fettuccine in large pot of salted boiling

water, stirring occasionally, until it is al dente, about 10 minutes. When

the pasta is cooked, drain it and place in a large shallow bowl. Add the

sauce and toss to combine. Serve immediately, garnished with the sage leaves.

 

Other pasta choices: linguine, spaghetti

 

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