Penne with Pesto, White Beans, and Tomato Salad

• 2 1/2 cups packed fresh basil leaves
• 1 cup fresh flat-leaf parsley leaves
• 1/2 cup grated Parmesan or Pecorino cheese, plus more for serving
• 1/4 cup pine nuts, toasted (see Note, page 54)
• 4 garlic cloves, coarsely chopped
• Kosher salt and freshly ground black pepper
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 1/2 pound dried penne rigate
• 1 pint teardrop or cherry tomatoes, preferably a mix of red and yellow, halved lengthwise
• 1/2 shallot, thinly sliced
• 1 tablespoon red wine vinegar
• One 15-ounce can cannellini beans, drained and rinsed

1. To prepare the pesto: In a food processor, combine 2 cups of the basil, the parsley, cheese, pine nuts, garlic, and 1/2 teaspoon salt.
2. Pulse, pushing the basil down as needed, until a paste forms.
3. With the motor running, add 1/2 cup of the oil and puree until smooth.
4. Bring a large pot of salted water to a boil, add the pasta, and cook for 8 to 10 minutes or until tender yet firm (al dente).
5. While the pasta is cooking, combine the tomatoes, shallot, vinegar, and remaining 2 tablespoons oil in a bowl.
6. Stack the remaining basil leaves and roll them into a tight cigar-shaped bundle.
7. Cut crosswise into thin ribbons.
8. Add the shredded basil to the tomato salad, season with salt and pepper, and toss to combine.
9. When the pasta is almost done, add the cannellini beans to the water.
10. Cook for only 30 seconds just to warm them up.
11. Drain the pasta and beans in a colander, then transfer to a large mixing bowl.
12. Add the pesto, tossing to coat everything evenly.
13. Divide the pasta and beans among 4 plates and top with the tomato salad.
14. Pass more grated cheese at the table.

basil, parsley, parmesan, pine nuts, garlic, kosher salt, extravirgin olive oil, penne rigate, cherry tomatoes, shallot, red wine vinegar, cannellini beans

Taken from www.epicurious.com/recipes/food/views/penne-with-pesto-white-beans-and-tomato-salad-377761 (may not work)