Whole Wheat Penne Genovese

1. 1

   Heat large covered saucepot of salted water to boiling on high.

2. 2

   Add pasta and cook as label directs.

3. 3

   Meanwhile, make pesto: In food processor with knife blade attached, blend basil, garlic, water, 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until pureed, stopping processor occasionally and scraping bowl with rubber spatula.

4. 4

   Add Parmesan; pulse to combine.

5. 5

   Set aside.

6. 6

   In 12-inch skillet, heat remaining 1 tablespoon oil on medium until very hot; add onion and cook 5 to 7 minutes or until beginning to soften.

7. 7

   Stir in white beans, and cook 5 minutes longer, stirring occasionally.

8. 8

   Reserve 1/4 cup pasta cooking water.

9. 9

   Drain pasta and return to saucepot; stir in white bean mixture, pesto, cut-up tomatoes, and reserved cooking water.

10. 10

    Toss to coat.

* Per serving · 4 servings · Values may vary.