Whole Wheat Penne Genovese

• 12 ounces whole wheat penne or 12 ounces rotini pasta
• 1 12 cups basil, fresh
• 1 garlic clove
• 3 tablespoons water
• 3 tablespoons olive oil
• 12 cup parmesan cheese, freshly grated
• 1 small onion, chopped (4 to 6 oz)
• 15 ounces white kidney beans, rinsed and drained (cannellini)
• 1 pint grape tomatoes, each cut into quarters (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 procesor 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, cup up tomatoes, and reserved cooking water.
10. Toss to coat.

whole wheat penne, basil, garlic, water, olive oil, parmesan cheese, onion, kidney beans, grape tomatoes

Taken from www.food.com/recipe/whole-wheat-penne-genovese-376866 (may not work)