Entree - Pasta dish - Vegetarian and possibly Gluten free (READ notes at bottom)
1 lb Italian farfalle pasta (bowties)
4 tbsp Italian pesto
1 14-oz can Italian cannellini beans, rinsed and drained
4 oz Italian stracchino (or crescenza) cheese
Italian Sea Salt
Bring a large pot of water to a boil.
In the meantime, blend 2/3 of the beans with a few tbsp of water.
Arrange pesto in a heat-resistant bowl, big enough to contain pasta too, and place it over a pot with simmering water.
Warm up pesto, stir in stracchino cheese and both cannellini beans whole and cream.
When water boils, add salt and stir in pasta. Boil until al dente and drain; remember to reserve some of the cooking water.
Transfer pasta to the bowl, stir to coat pasta well and use a few tablespoon of the reserved water, if sauce is too thick.
This recipe serves 4-6
- This is a vegetarian recipe. To make it gluten fee, use Italian corn pasta.
- We do carry ALL the necessary ingredients.