Capellini With Cilantro Pesto & White Beans Recipe
Ingredients
| Cilantro leaves | 3 Cup (16 tbs), firmly packed | |
| Parmesan cheese | 1 Cup (16 tbs), grated | |
| Lemon peel | 1 Tablespoon, grated | |
| Sesame oil | 1 Tablespoon | |
| Garlic | 3 Clove (5gm), peeled | |
| Honey | 2 Teaspoon | |
| Capellini | 8 Ounce, dried | |
| White distilled vinegar | 2 Tablespoon, seasoned | |
| 1 medium-size red onion, cut into thin slivers | ||
| Balsamic vinegar | 1 Tablespoon | |
| White kidney beans | 1 Can (10oz), drained, 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 | 1 | |
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
Chef
