Pasta Con Fagioli E Pesto Rinforzato

Ingredients

• 1 (15 ounce) can cannellini beans, drained

• 5 tablespoons pesto sauce
• 1/2 lb bacon, cubed
• 2 tablespoons onions, chopped
• 1 lb gemelli pasta
• 6 tablespoons olive oil, divided
• 1 bunch basil
• 1/2 lb green beans, young
• 2 medium potatoes, peeled and diced
• 3 tablespoons pine nuts, toasted
• 1/2 teaspoon black pepper (to taste)
• 6 tomatoes, seeded and cut into strips
• 1/4 lb parmesan cheese
• 1/2 teaspoon salt (to taste)

Directions

1. 1

   Cut the ends of the green beans.

2. 2

   Saute onions over medium heat for 5 minutes. Add 1/2 a cup of water, heat and then add the canellini beans. Mix gently for a minute until the water is reduced.

3. 3

   Add bacon and cook for about 2-3 minutes; finally add tomatoes salt and pepper to taste.

4. 4

   In a blender or food processor mix 3 Tbs olive oil, pesto, half of the Parmesan cheese and the pine nuts.

5. 5

   In a large pot boil pasta according to package directions; add the potatoes to the pasta and in the last 3 minutes add the green beans.

6. 6

   Drain on a colander and add to the pan with the tomatoes mix.

7. 7

   Mix well, add the pesto and mix again. If necessary add a little bit of the cooking water.

8. 8

   Pour on a serving bowl, sprinkle with the rest of the Parmesan cheese and decorate with basil leaves.