I’m still fishing things out of the pantry for Operation Pantry Cleanout. I made some cinnamon muffin melts from a mix I received as a gift and I took out some mint M&Ms that I am using for St. Patrick’s Day tomorrow (I have fished out the red ones). For this pasta dish, I used a box of whole grain angel hair pasta, 2 cans of cannellini beans, and finished off a bottle of olive oil.
This was a great dish that did not take long to put together. I loved the lemon-basil sauce. I look forward to planting a new basil plant so I can make pesto this summer!
I think I may need to extend this pantry cleanout thing because there is only so much 2 people can eat and I have many other things I can get rid of.
Also, I think I deserve a pat on the back because I got Mr. G to eat some of this and there is no meat in it. Small victories!!
Lemon-Basil Pasta
Adapted from Better Homes & Gardens, March 2011
Ingredients:
10 oz. whole grain angel hair pasta
2-15.5 oz. cans cannellni (white kidney) beans, rinsed and drained
1/2 of a lemon
3 Tbsp. olive oil
1 cup packed fresh basil leaves
Directions:
1. Cook pasta according to package directions, adding beans during the last 2 minutes of cooking time. Remove 1/2 cup cooking liquid and set aside; drain pasta and beans. Return to pot and cover to keep warm.
2. Finely shred lemon half. Heat 1 tablespoon olive oil over medium heat in a small skillet. Add lemon peel and cook and stir for 1 minute, or until lightly golden.
3. In a food processor (or blender), combine cooked lemon peel, basil, remaining olive oil, juice of 1/2 of lemon, 1/2 tsp. salt, and 1/4 tsp. black pepper. Cover and process until smooth. Add reserved cooking liquid (1 tablespoon at a time) until desired consistency.
4. Toss pasta mixture with lemon-basil mixture.
