Beet Fettuccine with Cannellini and Pesto
  1. Place fresh basil, garlic, pine nuts, salt and pepper in blender or food processor. Drizzle in olive oil until desired consistency. In a heated sauté pan, add oil ,garlic, beans and half the pesto to warm together.
  2. Place fresh Bisogno Beet Fettuccine in a large pot of boiling salted water for 3-5 minutes for al dente. Drain pasta and transfer to the pan with pesto sauce. Add some of the pasta water if too thick. Toss and serve with remaining pesto and fresh basil leaves.