Penne with sauce of green beans
Penne con salsa di fagiolini
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For 4 people: 600 gr. Green beans, 1 clove of garlic, 2 large bunches of basil, 2 onions, 350 gr. penne rigate, 6 Fennel seed, black pepper, extra virgin olive oil
Carefully clean the beans removing any wire and cimando the extremes, wash and boil them in salted water for 20 minutes, drain them with a slotted spoon onto a platter and keep warm the water left. Sauté the onions and garlic, peeled and chopped 3 tablespoons olive oil flavored with fennel seeds for 10 minutes on medium heat, add the drained beans and sauté on high heat for 10 minutes, leaving all other finally cool. Arrange the vegetables in the Blender along with very little salt and Basil peeled and washed, blend it finely and use little water from cooking the green beans (always blend on medium speed) form a creamy sauce. Boil the penne al dente in boiling water to cook green beans back to itself, drain, dress with the sauce previously prepared, sprinkle with freshly ground pepper to taste and serve immediately.
