Capellini With Cilantro Pesto & White Beans Recipe
Once you try this Capellini With Cilantro Pesto & White Beans recipe, you will never go for another recipe again. Capellini With Cilantro Pesto & White Beans as a Side Dish never fails to impress. Use the freshest of cilantro available to get a great Capellini With Cilantro Pesto & White Beans. The Capellini With Cilantro Pesto & White Beans is a glorious invention of the Italian cuisine. Just try this Capellini With Cilantro Pesto & White Beans recipe and see how you get hooked to it!
Ingredients
3 cups (120 g) firmly packed cilantro leaves
1 cup (about 3 oz. / 85 g) grated Parmesan cheese
1 tablespoon grated lemon peel
1 tablespoon (15 ml) Oriental sesame oil
3 cloves garlic, peeled
2 teaspoons honey
8 ounces (230 g) dried capellini
2 tablespoons (30 ml) seasoned rice vinegar (or 2 tablespoons/30 ml distilled white vinegar plus 3/4 teaspoon sugar)
1 medium-size red onion, cut into thin slivers
1 tablespoon (15 ml) balsamic vinegar
1 can (about 15 oz./ 430 g) cannellini (white kidney beans,), drained and rinsed
7 medium-size firm-ripe pear-shaped (Roma-type) tomatoes (about 1 lb./455 g total.), chopped
1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thy me
Thyme and cilantro sprigs
Pepper
Directions
1. To prepare cilantro pesto, in a blender or food processor, combine cilantro leaves, Parmesan, 1/2 cup (120 ml) water, lemon peel, sesame oil, garlic, and honey. Whirl until smoothly pureed. If pesto is too thick, add a little more water; set aside. (At this point, you may cover and refrigerate for up to 3 hours; bring to room temperature before using.)
2. In a 4- to 5-quart (3.8- to 5-liter) pan, cook pasta in about 8 cups (1.9 liters) boiling water until just tender to bite (about 3 minutes); or cook according to package directions. Drain well, rinse with hot water, and drain well again. Quickly return pasta to pan; add rice vinegar and lift with
2 forks to mix. Keep warm.
3. While pasta is cooking, combine onion and V5 cup (80 ml) water in a wide nonstick frying pan or wok. Cover and cook over medium-high heat until onion is almost soft (about 3 minutes). Uncover, add balsamic vinegar, and stir-fry until liquid has evaporated. Add beans, tomatoes, and chopped thyme to pan; stir-fry gently until beans are heated through and tomatoes are soft (about
3 minutes). Remove pan from heat.
4. Stir cilantro pesto well; spread evenly on 4 individual plates. Top with pasta, then with bean mixture. Garnish with thyme and cilantro sprigs; serve immediately. Season to taste with pepper
2. In a 4- to 5-quart (3.8- to 5-liter) pan, cook pasta in about 8 cups (1.9 liters) boiling water until just tender to bite (about 3 minutes); or cook according to package directions. Drain well, rinse with hot water, and drain well again. Quickly return pasta to pan; add rice vinegar and lift with
2 forks to mix. Keep warm.
3. While pasta is cooking, combine onion and V5 cup (80 ml) water in a wide nonstick frying pan or wok. Cover and cook over medium-high heat until onion is almost soft (about 3 minutes). Uncover, add balsamic vinegar, and stir-fry until liquid has evaporated. Add beans, tomatoes, and chopped thyme to pan; stir-fry gently until beans are heated through and tomatoes are soft (about
3 minutes). Remove pan from heat.
4. Stir cilantro pesto well; spread evenly on 4 individual plates. Top with pasta, then with bean mixture. Garnish with thyme and cilantro sprigs; serve immediately. Season to taste with pepper
