Fall is just around the corner and that means hearty, tasty meals are in order. This easy Lemon-Basil Pasta recipe is fast and easy for a weeknight dinner, or extra special for a date night delight!
Ingredients
10 ounce dried linguine or desired pasta - we used gluten free Rice Shell pasta (available in our bulk area)
1 19 ounce can white kidney (cannellini) beans, rinsed and drained
1 lemon - grate or peel the zest & reserve - juice the lemon & reserve
2 cloves minced or crushed garlic
4 tablespoons olive oil
1 cup packed fresh basil leaves
Directions
Cook pasta according to package directions, adding beans for the last 2 minutes of cooking time. Remove 1/2 cup of the cooking liquids; set aside. Drain pasta and beans; cover to keep warm.
Meanwhile, finely shred peel from the lemon half (about 2 teaspoons). In a skillet heat 1 tablespoon of the oil over medium heat. Add lemon peel & garlic; cook and stir 2 minutes, or until lightly golden.
In a food processor combine cooked lemon peel & garlic, basil, the remaining 2 tablespoons olive oil, the juice from the lemon half, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and process until smooth. Add reserved cooking liquid, 1 tablespoon at a time, until desired consistency, processing mixture after every addition.
To serve, toss hot cooked pasta mixture with lemon-basil mixture. Makes 4 - 5 servings.
The Holistic Homestead is located at 972 Golden Gate Canyon Road, Black Hawk. You can find out more on their website at https:// theholistichomestead.org/ or their Facebook page at https://www.facebook.com/theholistichomestead. Contact them by phone at (303) 582-3001or email at connect@theholistichomestead.org
