Fettuccine With Sage-Cannellini Puree

In 'Pasta for all Seasons' by Robin Robertson

• Ready In: 37 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 1  small onion, minced
• 1⁄4 cup fresh sage leaf, minced
• 1 1⁄2 cups  cooked cannellini beans, drained and rinsed
• 1  tablespoon  balsamic vinegar
• 1⁄2 teaspoon salt
•  fresh ground black pepper
• 1⁄3 cup  hot  vegetable stock
• 1  lb fettuccine
•  whole sage leaf

Directions

1. Heat the oil in a large skillet over medium heat.
2. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
3. Add the sage and cook 2 minutes.
4. Add the beans, vinegar, salt, and pepper to taste, and stir to blend the flavors.
5. Transfer the bean mixture to a food processor or blender and puree with the vegetable stock.
6. Return the sauce to the pan and keep warm over low heat, adding more stock if the mixture is too thick.
7. Cook the fettuccine in a large pot of salted boiling water, stirring occasionally, until it is al dente, about 10 minutes.
8. When the pasta is cooked, drain it and place in a large shallow bowl.
9. Add the sauce and toss to combine.
10. Serve immediately; garnished with sage leaves.