| Penne with Green Beans & Basil |
| 8 oz penne or bow tie pasta |
| Salt |
| 1 lb green beans, trimmed and cut in half |
| 1 cup loosely packed fresh basil leaves |
| 1/4 cup extra virgin olive oil |
| 1/2 tsp coarsely ground black pepper |
| 1 medium tomato, diced |
| Small basil leaves for garnish |
| 1. Prepare pasta in boiling salted water as label directs. |
| 2. Meanwhile, in 12-inch skillet, heat 1 inch water to boiling over high heat. Add green beans and 1/2 tsp salt; heat to boiling. Cook beans, uncovered, 8 to 10 minutes, until tender-crisp. Drain beans. Rinse beans under cold running water to cool slightly; drain again. |
| 3. In blender at high speed, blend basil, oil, and I tbsp water until almost smooth, stopping blender occasionally and scraping down sides with rubber spatula. Transfer basil puree to large bowl; stir in pepper and I tsp salt, |
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4. Drain pasta; rinse under cold running water and drain again. Toss pasta, beans, and tomato with basil puree. Garnish with basil leaves. Makes 8 cups or 4 main-dish servings. |