This light summery riff on an Italian classic, pasta e fagioli, is as basic as it is tasty. I love the temperature contrast of hot pasta and beans with cool tomato salad, though you can also serve this peasant dish cold as a pasta salad.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
To prepare the pesto: In a food processor, combine 2 cups of the basil, the parsley, cheese, pine nuts, garlic, and 1/2 teaspoon salt. Pulse, pushing the basil down as needed, until a paste forms. With the motor running, add 1/2 cup of the oil and puree until smooth.
Step 2
Bring a large pot of salted water to a boil, add the pasta, and cook for 8 to 10 minutes or until tender yet firm (al dente).
Step 3
While the pasta is cooking, combine the tomatoes, shallot, vinegar, and remaining 2 tablespoons oil in a bowl. Stack the remaining basil leaves and roll them into a tight cigar-shaped bundle. Cut crosswise into thin ribbons. Add the shredded basil to the tomato salad, season with salt and pepper, and toss to combine.
Step 4
When the pasta is almost done, add the cannellini beans to the water. Cook for only 30 seconds just to warm them up. Drain the pasta and beans in a colander, then transfer to a large mixing bowl. Add the pesto, tossing to coat everything evenly. Divide the pasta and beans among 4 plates and top with the tomato salad. Pass more grated cheese at the table.
