28 Days of Slow Cooking: Pesto Beans and Pasta
Back in the 1980s, pesto and fresh pasta were suddenly everywhere. No one could believe how good they were, except for me: I loved, loved, loved pesto but thought dried pasta was, for the most part, much better than fresh. And I was right, because although pesto has entered the American repertoire, I don’t know anyone who still has a pasta machine.
Pesto, though. What a sublime thing it is. We have Italy to thank for it, of course — specifically, Genoa, in northern Italy. Pesto means not “paste,” as I was once told, but “pounded,” as with a mortar and pest-le.
Pretty much any fresh-ingredient combo can become a pesto as long as the mixture is pounded, ground, or food-processed, but this slow-cooker sensation uses the traditional Genoese version — basil, Parmesan, oil, and pine nuts. Which is just right for a soup featuring white beans, another gift from Italy to the world.
Make this Pesto Beans and Pasta!
February is slow cooking month at Recipe.com! Check back every day as we bring you a different, delicious reason to get cooking with your slow cooker. Find all our “28 Days of Slow Cooking” to date on Pinterest, or here!
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