Fettuccine With Sage-cannellini Puree

Total Time: 37 mins Preparation Time: 20 mins Cook Time: 17 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.