Penne With Green Beans & Basil
|Penne pasta/Bow tie pasta||8 Ounce|
|Green beans||1 Pound, trimmed and halved|
|Fresh basil leaves||1 Cup (16 tbs)|
|Extra-virgin olive oil||1⁄4 Cup (4 tbs)|
|Ground black pepper||1⁄2 Teaspoon|
|Tomato||1 Medium, diced|
|Basil leaves||6 , garnish|
Prepare pasta in boiling salted water as label directs.
Meanwhile, in 12 inch skillet, heat 1 inch water to boiling over high heat.
Add beans and 1/2 teaspoon salt; heat to boiling.
Cook, uncovered, 8 to 10 minutes, until tender crisp.
Rinse beans under cold running water to cool slightly; drain again.
In blender at high speed, blend basil, oil, and 1 tablespoon water until almost smooth, stopping blender occasionally and scraping down sides with rubber spatula.
Transfer basil puree to large bowl; stir in pepper and 1 teaspoon salt.
Drain pasta; rinse under cold running water and drain again.
Toss pasta, beans, and tomato with basil puree.
Garnish with basil leaves.