Whole Wheat Penne Genovese

• 12 oz. whole wheat penne or rotini
• 1 1/2 c. packed fresh basil leaves
• 1 clove garlic
• 3 tbsp. water
• 3 tbsp. Extra virgin olive oil
• salt and pepper
• 1/2 c. freshly grated Parmesan cheese
• 1 small onion (4-6 ounces)
• 1 can white kidney beans (cannellini)
• 1 pt. grape tomatoes (red, yellow, and orange mix if available)

1. Heat large covered saucepot of salted water to boiling on high.
2. Add pasta and cook as label directs.
3. Meanwhile, make pesto: In food processor 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.
4. Add Parmesan; pulse to combine.
5. Set aside.
6. 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.
7. Stir in white beans, and cook 5 minutes longer, stirring occasionally.
8. Reserve 1/4 cup pasta cooking water.
9. Drain pasta and return to saucepot; stir in white bean mixture, pesto, cut-up tomatoes, and reserved cooking water.
10. Toss to coat.

whole wheat penne, basil, clove garlic, water, extra virgin olive oil, salt, freshly grated parmesan cheese, onion, white kidney beans, grape tomatoes

Taken from www.delish.com/recipefinder/whole-wheat-penne-genovese (may not work)