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Capellini With Cilantro Pesto & White Beans

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  Firmly packed cilantro leaves 120 Gram (3 Cups)
  Grated parmesan cheese 3 Ounce (1 Cup, 85 Gram)
  Grated lemon peel 1 Tablespoon
  Oriental sesame oil 15 Milliliter (1 Tablespoon)
  Garlic 3 Clove (15 gm), peeled
  Honey 2 Teaspoon
  Dried capellini 8 Ounce (230 Gram)
  Seasoned rice vinegar/2 tablespoons/30 milliliter distilled white vinegar plus 3/4 teaspoon sugar 30 Milliliter (2 Tablespoon)
  Red onion 1 Medium, cut into thin slivers
  Balsamic vinegar 15 Milliliter (1 Tablespoon)
  Canned cannellini 15 Ounce, drained and rinsed (1 Can, 430 Gram, White Kidney Beans)
  Firm ripe tomatoes 1 Pound (Pear-Shaped, 455 Gram, Roma Type, 7 Medium Sized)
  Chopped thyme/1/2 teaspoon dried thy me 1 1⁄2 Teaspoon
  Cilantro sprig 2
  Thyme sprig 2
  Pepper To Taste

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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3043 Calories from Fat 456

% Daily Value*

Total Fat 52 g79.4%

Saturated Fat 17.8 g88.9%

Trans Fat 0 g

Cholesterol 74.8 mg24.9%

Sodium 1926.6 mg80.3%

Total Carbohydrates 493 g164.3%

Dietary Fiber 125.9 g503.6%

Sugars 65.8 g

Protein 165 g330.2%

Vitamin A 261.5% Vitamin C 230.8%

Calcium 181.2% Iron 189.3%

*Based on a 2000 Calorie diet

Capellini With Cilantro Pesto & White Beans Recipe