This light summery riff on an Italian classic, pasta e fagioli, is as basic as it is tasty. I love the temperature contrast of hot pasta and beans with cool tomato salad, though you can also serve this peasant dish cold as a pasta salad.

　　

Ingredients

serves 4

　　2 1/2 cups packed fresh basil leaves

　　1 cup fresh flat-leaf parsley leaves

　　1/2 cup grated Parmesan or Pecorino cheese, plus more for serving

　　1/4 cup pine nuts, toasted (see Note, page 54)

　　4 garlic cloves, coarsely chopped

　　Kosher salt and freshly ground black pepper

　　1/2 cup plus 2 tablespoons extra-virgin olive oil

　　1/2 pound dried penne rigate

　　1 pint teardrop or cherry tomatoes, preferably a mix of red and yellow, halved lengthwise

　　1/2 shallot, thinly sliced

　　1 tablespoon red wine vinegar

　　One 15-ounce can cannellini beans, drained and rinsed

　　

Step 1

To prepare the pesto: In a food processor, combine 2 cups of the basil, the parsley, cheese, pine nuts, garlic, and 1/2 teaspoon salt. Pulse, pushing the basil down as needed, until a paste forms. With the motor running, add 1/2 cup of the oil and puree until smooth.

　　

Step 2

Bring a large pot of salted water to a boil, add the pasta, and cook for 8 to 10 minutes or until tender yet firm (al dente).

　　

Step 3

While the pasta is cooking, combine the tomatoes, shallot, vinegar, and remaining 2 tablespoons oil in a bowl. Stack the remaining basil leaves and roll them into a tight cigar-shaped bundle. Cut crosswise into thin ribbons. Add the shredded basil to the tomato salad, season with salt and pepper, and toss to combine.

　　

Step 4

When the pasta is almost done, add the cannellini beans to the water. Cook for only 30 seconds just to warm them up. Drain the pasta and beans in a colander, then transfer to a large mixing bowl. Add the pesto, tossing to coat everything evenly. Divide the pasta and beans among 4 plates and top with the tomato salad. Pass more grated cheese at the table.

　　Michael's Genuine Food