Easy Meal Ideas: My favorite fresh herb

This email was sent to you by tampabay.com. To ensure delivery to your inbox please add easymealideas@tampabay.com to your address book. Easy Meal Ideas From Janet's Kitchen    Penne Genovese with White Beans        and Pesto I love fresh basil, both the taste and aroma. That's one of the foods I miss most from Northern California. When it's in season, you find big bundles at the farmers markets and grocery stores. I don't see basil in large quantities in the grocery strores here usually, but have spotted bundles at farmers' markets every now and then. When I do, I snap some up. Tuck away this meatless recipe for when you can buy enough basil to make homemade pesto. Its flavor is far superior to store-bought varieties, which I have used in a pinch. Fresh is better. Penne Genovese with White Beans and Pesto 12 ounces whole-wheat penne or rotini 1 1/2 cups packed fresh basil leaves 1 garlic clove 3 tablespoon water 3 tablespoons extra-virgin olive oil 1/4 teaspoon salt 1/2 teaspoon ground black pepper 1/2 cup freshly grated Parmesan cheese 1 small onion (4 to 6 ounces), chopped 1 can (15 ounces) cannellini or other white beans, rinsed and drained 1 pint grape tomatoes, cut until quarters Heat large covered saucepot of salted water to boiling over high het. Add pasta and cook as label directs. Meanwhile, make pesto: In food processor with knife blade attached, blend basil, garlic, water, 2 tablespoons oil, salt and pepper until pureed, stopping processor occasionally and scraping bowl with rubber spatula. Add Parmesan; pulse to combine. Set aside. In a 12-inch skillet, heat remaining 1 tablespoon oil over medium heat until very hot; add onion and cook 5 to 7 minutes or until beginning to soften. Stir in beans and cook 5 minutes longer, stirring occasionally. Reserve 1/4 cup pasta cooking water. Drain pasta and return to saucepot; stir in bean mixture, pesto, tomatoes and reserved cooking water. Toss. Serves 6 as a main dish. Nutritional information per serving: 375 calories, 15 gm protein, 59 gm carbohydrates, 10 gm fat, 9gm fiber, 436 mg sodium. Source: Comfort Food! by Good Housekeeping (2011)   More recipes and food stories at tampabay.com            Tip of the day. When a recipe calls for raisins, know that you can substitute many other dried fruits such cranberries, cherries and blueberries.       On Sale This Week. Got a deal? To have your deal featured in tampabay.com's Easy Meals newsletter, contact Maryann Balbo at mbalbo@sptimes.com or call 727-892-2237.   Janet K. Keeler, who cooks in a kitchen she hates for a job she loves, was named food editor at the St. Petersburg Times in 2000. Since that time, Taste has twice won best food section honors from the Association of Food Journalists. In addition to writing about food, she is the paper's lifestyle editor, overseeing travel and homes coverage.   For more, go to: http://www.tampabay.com Unsubscribe from this newsletter or manage other newsletter subscriptions at tampabay.com ©2009 • St. Petersburg Times, 490 First Avenue South • St. Petersburg, FL 33701 • 727-893-8111 Contact Us | Join Us | Advertise with Us | Subscribe to the St. Petersburg Times Privacy Policy | Standard of Accuracy | Terms, Conditions & Copyright