7 ounces penne or bow-tie pasta
1 pound green beans, trimmed and cut in half
1 1/2 teaspoons salt
1 tablespoon water
1 cup loosely packed fresh basil leaves
1/4 cup extra virgin olive oil
1/2 teaspoon coarsely ground black pepper
1 medium tomato, chopped
Small basil leaves for garnish
1. In large saucepot, cook pasta as label directs.
2. Meanwhile, in 12-inch skillet, heat 1 inch water to boiling over high heat. Add green beans and 1/2 teaspoon salt; heat to boiling. Cook beans until tender-crisp, 8 to 10 minutes. Drain beans. Rinse beans under cold running water to cool slightly; drain again.
3. In blender at high speed, combine basil, oil, and water and puree until almost smooth, stopping blender occasionally and scraping down sides with rubber spatula. Transfer basil puree to large bowl; stir in remaining 1 teaspoon salt and pepper.
4. Drain pasta; rinse under cold running water and drain again. In warm serving bowl, toss pasta, beans, tomato, and basil puree. Garnish with basil leaves.
from: The Daily GreenShare to Print