Pasta Con Fagioli E Pesto Rinforzato

• 1 (15 ounce) can cannellini beans, drained
• 5 tablespoons pesto sauce
• 12 lb bacon, cubed
• 2 tablespoons onions, chopped
• 1 lb gemelli pasta
• 6 tablespoons olive oil, divided
• 1 bunch basil
• 12 lb green beans, young
• 2 medium potatoes, peeled and diced
• 3 tablespoons pine nuts, toasted
• 12 teaspoon black pepper (to taste)
• 6 tomatoes, seeded and cut into strips
• 14 lb parmesan cheese
• 12 teaspoon salt (to taste)

1. Cut the ends of the green beans.
2. Saute onions over medium heat for 5 minutes.
3. Add 1/2 a cup of water, heat and then add the canellini beans.
4. Mix gently for a minute until the water is reduced.
5. Add bacon and cook for about 2-3 minutes; finally add tomatoes salt and pepper to taste.
6. In a blender or food processor mix 3 Tbs olive oil, pesto, half of the Parmesan cheese and the pine nuts.
7. In a large pot boil pasta according to package directions; add the potatoes to the pasta and in the last 3 minutes add the green beans.
8. Drain on a colander and add to the pan with the tomatoes mix.
9. Mix well, add the pesto and mix again.
10. If necessary add a little bit of the cooking water.
11. Pour on a serving bowl, sprinkle with the rest of the Parmesan cheese and decorate with basil leaves.

cannellini beans, pesto sauce, bacon, onions, gemelli pasta, olive oil, basil, green beans, potatoes, pine nuts, black pepper, tomatoes, parmesan cheese, salt

Taken from www.food.com/recipe/pasta-con-fagioli-e-pesto-rinforzato-349449 (may not work)