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Serves 4
2 c. (loosely packed) fresh basil leaves
1 large clove garlic
2 T. pine nuts (preferably lightly toasted)
1 tsp. kosher salt
½ c. good-quality extra-virgin olive oil
1/3 c. freshly grated Parmesan cheese (plus extra for serving)
1 T. extra-virgin olive oil
½ yellow onion, cut into thin, 1” slices
½ tsp. crushed red pepper flakes
1 can (15 oz.) cannellini beans (white kidney beans), drained and rinsed
1 c. (8 oz.) chicken broth
2/3 c. California Chardonnay
8 ounces orecchiette (or other pasta)
1 pound broccoli rabe, cut into 1” pieces
- Put the basil, garlic, pine nuts, salt, and ¼ cup of the oil into a food processor. Pulse until combined, slowly adding in the remaining ¼ cup of oil. Stir in the grated Parmesan and set pesto aside.
- Heat 1 tablespoon of oil in a large pan over medium to medium-high heat. Add onions, and cook until softened, about 4 minutes. Add the red pepper flakes, then the beans, broth, and Chardonnay. Simmer for about 5 minutes, until the beans are warm.
- Meanwhile, add the pasta to a large pot of boiling, salted water, and boil for about 5 minutes. Add broccoli to the boiling pasta, and cook for 1-2 minutes more, until broccoli is bright green and pasta is al dente. Drain.
- Combine the bean mixture, pasta, broccoli, and pesto in a large bowl or pan (the pot you used to boil the pasta is convenient), and serve immediately, topping with additional Parmesan, salt, and freshly grated black pepper if you wish.
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