Lemon-Basil Pasta

Lemon-Basil Pasts (BHG mag)

10oz linguine or desired pasta
1 19oz can white kidney (cannellini) beans, rinsed and drained
1/2 of a lemon
1 c. packed fresh basil leaves

Cook pasta according to package directions, adding beans for the last 2 minutes of cooking time. Remove 1/2 cup of the cooking liquid; set aside. Drain pasta and beans; cover to keep warm.

Meanwhile, finely shred peel from the lemon half (about 2 tsp). In a small skillet, heat 1 tbsp of oil. Add lemon peel; cook and stir 1 minute, or until lightly golden.

In food processor combine cooked lemon peel, basil, and remaining 2 tbsp of olive oil, the juice from the lemon half, 1/2 tsp. salt, 1/4 tsp pepper. Cover and process until smooth. Add reserved cooking liquid, 1 tbsp. at a time, until desired consistency, processing mixture after every addition.

To serve, toss hot cooked pasta mixture with lemon-basil mixture. Makes 4 servings.