MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Linguine With Sage And White Bean Sauce
 Categories: Pasta
      Yield: 4 Servings
 
      1 tb Olive oil
      1 sm Onion; minced
    1/4 c  Fresh sage leaves; torn
  1 1/2 c  Cooked cannelini beans -OR-
     15 oz Can beans; rinsed & drained
      2 ts Balsamic vinegar
    1/2 ts Salt
    1/4 ts Black pepper; freshly ground
    1/2 c  Vegetable broth or water;
           - hot, more as needed
      1 lb Linguine
           Whole fresh sage leaves;
           - for garnish
 
  Heat the oil in a large skillet over medium heat. Add the onion,
  cover, and cook until softened, about 5 minutes. Add the torn sage
  leaves and cook for 1 minute. Add the beans, vinegar, salt, and
  pepper. Stir to blend the flavors.
  
  Transfer the mixture to a food processor or blender, add the broth,
  and process until smooth, adding more broth, if necessary. Transfer
  to a small saucepan and keep warm over low heat, adding more broth if
  the sauce is too thick.
  
  Bring a pot of salted water to a boil over high heat. Cook the
  linguine, stirring occasionally, until al dente. Drain and place in a
  large, shallow serving bowl. Add the sauce and toss to combine.
  Garnish with the whole sage leaves and serve at once.
  
  Recipe by Vegan Planet by Robin Robertson
 
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