For those who shy away from the healthful legume family, this quick recipe will win you over. The subtle flavor of cannellini beans complimented with the tangy bite of sun dried tomatoes coating a hearty serving of linguine makes a delicious healthy hearty meal.
2 cans of cannellini beans drained and rinsed
1 cup of sun dried tomatoes in oil
2cloves of garlic
2 fillets of anchovies
1 cup of fresh oregano
¼ of extra virgin olive oil
the zest of one lemon
1 package of linguine
salt and pepper to taste
No nutrition information available
Begin boiling the water for the package of linguine by salting the water generously. The salted starchy water will be added later to the bean mixture according to desired thickness.
Drain and rinse both cans of cannellini beans and add all ingredients to the food processor except the olive oil which must be added in a slow stream after most of the ingredients have been thoroughly pureed. The mixture consistency can be adjusted by adding the pasta water gradually until desired thickness is achieved. Once the pasta is finished cooking, transfer the pasta to the serving bowl and lightly toss the bean topping with the pasta. Extra Virgin olive oil and parmesan cheese maybe added as condiments.