Fettuccine With Cranberry Beans And Pesto

• 1 cup dried cranberry beans
• 1 1/2 cups firmly packed fresh basil leaves, plus whole leaves for garnish
• 1 cup grated roman, pecorino or Parmesan cheese
• 10 tablespoons extra-virgin olive oil
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 2 cups Vegetable stock or water
• 1 lb dried fettucine
• 1/2 cup pine nuts, roasted
• Salt and freshly ground pepper

1. Rinse the beans. Place in a bowl, add plenty of water to cover and soak for about 3 hours.
2. Drain the beans and place in a saucepan with water to cover by 2 inches. Bring to a boil, reduce the heat to low and simmer, uncovered until tender, 40-50 minutes. Drain and set aside.
3. In a blender or a food processor fitted with a metal blade, combine the 1 1/2 cups basil, the cheese and 6 tablespoons of olive oil. Process until smooth. Set aside.
4. In a large frying pan over medium heat, warm the remaining 4 tablespoons olive oil. Add the onion and garlic and saute, stir until soft, about 10 minutes. Add the stock and the beans. Bring to a boil, reduce heat to low and simmer, uncovered until the stock is reduced by one-fourth, 5-10 minutes.
5. Meanwhile, bring a large pot three-fourths full of water to a boil. Add salt to taste and the fettuccine and cook until al dente, 9-12 minutes or according to the package directions. Drain and place in a warmed serving bowl.
6. Add the bean mixture, basil mixture, pine nuts and salt pepper to taste to the bowl with the pasta and toss well. Garnish with basil leaves and serve.

cranberry beans, basil, grated roman, extravirgin olive oil, yellow onion, garlic, vegetable stock, fettucine, pine nuts, salt

Taken from www.epicurious.com/recipes/member/views/fettuccine-with-cranberry-beans-and-pesto-1250007 (may not work)