Title: Linguine With Sage And White Bean Sauce
Categories: Pasta
Yield: 4 Servings
1 tb Olive oil
1 sm Onion; minced
1/4 c Fresh sage leaves; torn
1 1/2 c Cooked cannelini beans -OR-
15 oz Can beans; rinsed & drained
2 ts Balsamic vinegar
1/2 ts Salt
1/4 ts Black pepper; freshly ground
1/2 c Vegetable broth or water;
- hot, more as needed
1 lb Linguine
Whole fresh sage leaves;
- for garnish
Heat the oil in a large skillet over medium heat. Add the onion,
cover, and cook until softened, about 5 minutes. Add the torn sage
leaves and cook for 1 minute. Add the beans, vinegar, salt, and
pepper. Stir to blend the flavors.
Transfer the mixture to a food processor or blender, add the broth,
and process until smooth, adding more broth, if necessary. Transfer
to a small saucepan and keep warm over low heat, adding more broth if
the sauce is too thick.
Bring a pot of salted water to a boil over high heat. Cook the
linguine, stirring occasionally, until al dente. Drain and place in a
large, shallow serving bowl. Add the sauce and toss to combine.
Garnish with the whole sage leaves and serve at once.
