Penne With Navy Bean Puree

Sometimes, one gets tired of tomato sauces on pasta. And if you don't like cream sauces particularly (I know, freakish), that leaves you with limited alternatives. There's pesto, but what if it's not around? This was my dilemma a few days ago. I had a box of penne in my hands and was scanning my cupboards, harrumphing in frustration. My gaze lit on a can of navy beans and I thought, hmmm. That led to this concoction: penne pasta with navy bean puree for sauce and caramelized shallot topping.
Here is what you'll need:

1 can navy beans (cannellini would work well too)
1 clove garlic
2 tsp fresh basil
1.5 tsp lemon juice
2 shallots
olive oil
S&P
2 cups penne

1. Start the water boiling for pasta to cook and add the pasta when it's ready.

2. Combine the beans, garlic, basil, lemon in a food processor. Pulse until pureed with some chunks. Add salt and pepper to taste.

3. Heat a splash of olive oil in a pan over medium flame. Slice the shallots and add to the pan to caramelize. Now check the pasta-remove from the water if cooked.

4. Drain the pasta and add the puree to the pot, tossing it gently to coat the pasta in the puree.

5. Top with some of the shallots and add a sprig of basil for color. And there you have it. Healthy, easy to make, and pretty tasty.
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