Whole Wheat Penne Genovese

ingredients

12 oz whole wheat penne or rotini
1 1/2 cups packed basil leaves
1 clove garlic
3 tbsp water
3 tbsp extra virgin olive oil
salt and pepper
1/2 cup Parmesan cheese
1 small onion, chopped
1 can white kidney beans, rinsed and drained
1 package grape tomatoes (red,orange, and yellow mix if available) each cut into quarters

1
Heat large covered saucepan of salted water to boiling. Add pasta and cook as label directs.
2
Meanwhile, make pesto; in food processor with knife blade attached, blend basil, garlic, water, 2 tbsp oil, 1/4 tsp salt, and 1/4 tsp pepper until pureed, scrapping bowl occasionally. Add Parmesan cheese; pulse to combine. Set aside.
3
in 12 in skillet, heat remaining 1 tbsp oil until very hot; add onion and cook 5-7 min or until being softened. Stir in white beans, and cook 5 min longer, stirring occasionally.
4
Reserve 1/4 cup pasta cooking water. Drain pasta and return to saucepan; stir in white bean mixture, pesto, cut-up tomatoes, and reserved cooking water. Toss to coat. Serve.

Source: Lisa