Sometimes, much as it pains me to admit it, my Dad knows what he is talking about. He told me about making a pesto sauce with white beans and I was skeptical. I’m always game for trying new kinds of pesto sauce though so I went and gave it a go. I am so happy that I listened to him! I decided to dub the dish Farfalle Toscana since it was so loaded with all of the great flavors of Tuscany. It was also such a cinch to make!
Once the pasta and sausage finished cooking, it was just a matter of tossing it all together. I finished it with an extra drizzle of olive oil and an extra sprinkle of pecorino romano. That really brought the farfalle toscano together and gave it even more flavor. Then I scooped it into pretty bowls with a little fresh basil on top and that was it! I had it on the table in less than 30 minutes. That pesto sauce was creamy from the white beans and so flavorful. It was nutty, garlicky, fragrant and perfect. With the savory chicken sausage and tender pasta I was one happy Italian. Thanks for the inspiration Daddio! xoxo
This farfalle toscana is simple to make and chock full of the flavors of Italy. It comes together in less than 30 minutes for perfect weeknight pasta!
- 1 can cannellini beans 15 ounce size, with the liquid
- 1 jar sun-dried tomatoes 8.5 ounce size, with the liquid
- 3 cloves garlic peeled
- 1 whole lemon zested
- 1/2 cup fresh basil packed, plus additional chopped for garnish
- 1/2 cup freshly grated pecorino romano cheese plus additional for finishing
- 1/2 cup olive oil plus additional for the pan and finishing
- 1/2 cup chopped hazelnuts
- 1 pound farfalle pasta
- 1.5 pounds chicken sausage sliced into thin rounds
- First, prepare the pesto. Set up a food processor and combine the cannellini beans, sun-dried tomatoes, garlic, lemon zest, basil, pecorino romano, olive oi and hazelnuts into its bowl. Let it run until it is smooth but still has just a little bit of texture. Set it aside and get a large pot of water on to boil for the pasta. Salt it until it tastes like the sea. Once it is boiling cook the farfalle just until tender for about 8 minutes.
- While the water comes to a boil and the pasta cooks, heat a little olive oil in a large skillet with deep sides. Cook the sausage coins until they start to brown a little on both sides and are cooked through, which takes about 6-8 minutes. Pour the pesto sauce in with the sausage and also pour in 1/4 cup of the water that the pasta is cooking in. The pasta should be done by this point. Drain it and toss it in with the sausage and sauce. Finish it with an extra drizzle of olive oil and an extra sprinkle of the pecorino romano. Scoop it into pretty bowls, garnish it with more fresh basil and serve immediately! Enjoy!