Best Cannellini Bean Asparagus And Basil Dip Recipes

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PENNE WITH ASPARAGUS AND WHITE BEANS



Penne with Asparagus and White Beans image

Toss pasta with asparagus, cannellini beans and feta for the perfect summer meal.

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 10

Kosher salt and freshly ground black pepper
12 ounces dried penne
1 pound asparagus, trimmed and cut into 1-inch-long pieces
1/2 small red onion, thinly sliced
1/4 cup extra-virgin olive oil
Zest and juice of 1 lemon
1 cup crumbled feta cheese (about 4 ounces)
One 15-ounce can cannellini beans, rinsed and drained
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill

Steps:

  • Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente, adding the asparagus to the pot during the last 3 minutes of cooking. Drain the pasta and asparagus and run under cold water to cool; drain well.
  • Meanwhile, put the onion in a medium bowl and cover with cold water; set aside for 10 minutes.
  • Whisk together the olive oil, lemon zest and juice and 1/2 cup of the feta in a large bowl until well combined; season with salt and pepper. Add the pasta and asparagus, beans, parsley, dill and remaining 1/2 cup feta. Drain the onions, pat dry and add to the bowl. Toss everything together and season with salt and pepper.

LEMONY WHITE-BEAN HUMMUS



Lemony White-Bean Hummus image

Serve this hummus with raw carrots and sugar snap peas -- or whatever delicious crudites you prefer.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 10m

Yield Makes 1 3/4 cups

Number Of Ingredients 6

1 can (15 ounces) white beans, such as cannellini, drained, 2 tablespoons liquid reserved
1/4 cup tahini
1/3 cup fresh lemon juice (from 2 lemons)
2 tablespoons extra-virgin olive oil
1 small garlic clove
Coarse salt

Steps:

  • Puree beans, tahini, lemon juice, oil, and garlic in a food processor until smooth, adding reserved bean liquid as needed to thin hummus to attain desired consistency. Season generously with salt.

WHITE BEAN PRIMAVERA



White Bean Primavera image

Pasta primavera, the creamy, vegetable-heavy pasta dish popularized in the 1980s at Le Cirque, in New York, is a little too fussy for a busy weeknight, but this reimagined white bean version comes together in less than a half-hour. The simple beans and vegetables feel fancy in their robe of cream, Parmesan, lemon juice and mustard. The dish is best with fresh spring vegetables, and it's also very flexible: Substitute spinach for the peas, a handful of halved cherry tomatoes for the carrot, and sugar snap peas for the asparagus. Drained jarred artichoke hearts wouldn't be out of place, either.

Provided by Sarah DiGregorio

Categories     dinner, lunch, weeknight, beans, main course, side dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 18

3 tablespoons unsalted butter
1 medium to large zucchini, cut in half lengthwise and sliced into ½-inch thick semicircles
Kosher salt (such as Diamond Crystal)
8 ounces asparagus (about ½ large bunch) or green beans, or a mix, cut into 1-inch lengths
1 carrot, peeled, then shaved into strips with a peeler
5 garlic cloves, finely chopped
1 cup fresh or frozen peas (no need to thaw)
2 scallions, green and white parts, sliced
1/2 teaspoon red-pepper flakes
1/2 teaspoon dried oregano
Black pepper
3 (15-ounce) cans butter beans or cannellini beans, drained
3/4 cup heavy cream
1 tablespoon lemon juice (from about 1/2 large lemon), plus more to taste
2 ounces grated Parmesan (about ½ cup), plus more for serving
1 tablespoon Dijon mustard
1/2 cup toasted slivered almonds or pine nuts
Fresh basil leaves, torn, for garnish

Steps:

  • Melt the butter in a 12-inch skillet (preferably straight-sided) over medium-high heat. Add the zucchini and 1 teaspoon salt, and stir, then cook undisturbed in an even layer until one side is golden, about 4 minutes. (It's great if the butter browns, but decrease the heat if it threatens to get too dark.) Stir in the asparagus, carrot and garlic, and cook, stirring occasionally, until fragrant and softened, about 4 minutes. Stir in the peas, scallions and ½ teaspoon salt, then add the red-pepper flakes, oregano and a generous amount of black pepper. Cook, stirring, until the peas are warmed through and bright green, about 2 minutes.
  • Add the white beans and the cream, lower the heat to medium, and let the cream come to a simmer. Simmer for about 1 minute.
  • Turn off the heat and stir in the lemon juice, Parmesan and Dijon. Taste and season with more salt, pepper or lemon juice as needed. Add 1 or 2 tablespoons of warm water to the creamy beans to loosen as you like; the sauce will thicken as it cools. (You may need more water when you reheat any leftovers.) Serve in bowls topped with the nuts and a handful of basil leaves. Pass more Parmesan at the table.

CANNELLINI BEAN, ASPARAGUS, AND BASIL DIP



Cannellini Bean, Asparagus, and Basil Dip image

from "veggie belly" - http://www.veggiebelly.com/2010/05/white-bean-asparagus-basil-hummus.html

Provided by ellie3763

Categories     Spreads

Time 10m

Yield 1 1/2 cups, 4 serving(s)

Number Of Ingredients 7

6 -8 stalks asparagus
15 ounces cannellini beans, washed and drained well
1 garlic clove, peeled
1/4 cup olive oil
1/2 cup basil leaves
2 -3 tablespoons lemon juice
salt and pepper

Steps:

  • Chop off and discard the tough ends of the asparagus stalks. Chop the asparagus into pieces. Boil asparagus in some water, till asparagus is tender. Drain well.
  • Place asparagus in a blender with all other ingredients. Puree to desired consistency.
  • Serve chilled with vegetable crudites, chips or pita bread.

Nutrition Facts : Calories 292.9, Fat 14.1, SaturatedFat 2, Sodium 19.9, Carbohydrate 31.8, Fiber 9, Sugar 1.8, Protein 12.9

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