Fettuccine With Sage-Cannellini Puree
- Ready In:
- 37mins
- Ingredients:
- 10
- 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
- Heat the oil in a large skillet over medium heat.
- Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
- Add the sage and cook 2 minutes.
- Add the beans, vinegar, salt, and pepper to taste, and stir to blend the flavors.
- Transfer the bean mixture to a food processor or blender and puree with the vegetable stock.
- Return the sauce to the pan and keep warm over low heat, adding more stock if the mixture is too thick.
- Cook the fettuccine in a large pot of salted boiling water, stirring occasionally, until it is al dente, about 10 minutes.
- When the pasta is cooked, drain it and place in a large shallow bowl.
- Add the sauce and toss to combine.
- Serve immediately; garnished with sage leaves.
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