TZUTC: -0700   
   MSGID: 34406.fidonet_cooking@1:105/500 2d5c0e9d   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   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   
       
   MMMMM   
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