Cannelini beans pasta

 I love cannellini beans as they have a mild flavor and a creamy texture. They blend very well in rice dishes or soups and pasta.  I usually try to add some sort of protein like beans or tofu and lots of vegetables to my pasta dishes. I have yet to develop a taste for the healthy whole grain pasta varieties. I am sure there are some good brands that taste good  The ones that I have tried tasted bitter. Here I have made a thick soup with cannellini beans and rosemary (which tasted good by itself) and added that to the pasta along with parmesan cheese and roasted cherry tomatoes.

Ingredients

1 can cannellini beans

1 tsp rosemary crushed

1 large yellow onion (sliced)

1 tbsp. minced garlic

½ cup picante peppers (mild)

2 tbsp. toasted pine nuts

Parmesan cheese (optional)

Salt, pepper

Olive oil

Butter

Grape tomatoes (halved)

Penne pasta

Method

Heat olive oil and a little butter and cook onions on medium heat till they get caramelized. Add rosemary and garlic and cook for another minute. Add the beans, water, pine nuts, picante peppers,  and salt and bring it to a boil. Puree everything with a hand blender. Add parmesan cheese.

Spread the halved grape tomatoes on a baking tray and season well with olive oil, salt and pepper. Put it in the oven at 450 degrees for 5-10 minutes, or until the tomatoes get roasted.

Cook pasta according to directions. Pour the cannellini bean sauce over the pasta. Top with roasted tomatoes.
I served it along with grilled asparagus seasoned with salt, pepper and lemon juice.