Spaghetti with Beans and Pistou Sauce Recipes

Ingredients :

1 cup mixed beans, soaked overnight

1/8 cup lentils

3 cups vegetable stock

1 cup white wine

1 cup roasted and sliced onion

1/4 cup julienned carrots

1/4 cup julienned celery

1/4 cup julienned fennel

1/4 cup julienned leeks, white part only

1/4 cup julienned turnip

1/4 cup julienned green bell pepper

1/4 cup green beans, cut into 2-inch lengths

8 ounces dried fettuccine or spaghetti

1.5 cups Pistou sauce

chopped fresh basil

freshly ground black pepper

salt

In a medium saucepan, combine the beans, lentils, stock and wine. Simmer for 45 minutes, or until tender. Drain well and set aside. In a large nonstick sauté pan, sweat the onions, carrots, celery, fennel, leeks, turnip, pepper and green beans for 5 minutes, or until just tender. Set aside. Cook the pasta according to the package directions. Drain well. In a large serving bowl, combine the beans, vegetables and pasta with 1 cup Pistou Sauce and toss well. Season to taste with salt and pepper. Garnish with the remaining pistou and basil.

Serves 4-6

The various beans and vegetables make this a very colorful dish. An interesting combination might be yellow split beans, black beans, garbanzo beans, navy beans, red beans, and pinto beans - probably there are dozens more. If you want to, you could start with 2.5 cups of various types of canned beans that you have rinsed well and drained.

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