We have reached what I like to call ‘deep winter’ when the holidays have passed and there isn’t really much to look forward to even though the snow keeps piling up and you have to get up early just to defrost your car. I was looking back through some of my more summery recipes and came across this delicious recipe. I remember how good it was and I want to go back to that moment in the summer. Although, this recipe is a more summery recipe, you can just grab some fresh basil from the store and make it regardless of the weather outside the window!
The pesto was adapted from the recipe from This Rawsome Vegan Life. It is healthier than the usual ones heavy in oil and I further lightened it by substituting white beans for pine nuts. But it still tastes just as delicious and packs the same pesto punch.
Black Bean Fettuccine with Basil and White Bean Pesto
black bean fettuccine (or other pasta of your choice)
1 pint tomatoes (heirloom would be best if you can find them)
fresh basil for serving
2 peeled and roughly chopped garlic cloves
1/4 cup drained and rinsed white beans (eg. cannellini or navy)
1/4 tsp Himalayan salt
1/4-1/2 tsp ground black pepper
3/4 cup roughly chopped lucinato kale
1/4 cup fresh basil
2 Tbsp water
2 Tbsp light oil (olive or grapeseed)
- Heat a large pot of water over high until boiling. Add the pasta and turn down heat to medium. Cook as directions specify. Once cooked, drain and put back into the cooking pot.
- Add all pesto ingredients to a food processor and process until smooth. This may take a few minutes. Stop and use a spatula to scrape down the sides of the processor if needed to incorporate the odd bits that stray to the top of the bowl.
- Mix the pesto into the pasta and stir until incorporated. Serve with roughly chopped tomatoes and fresh basil.