Italian Cannellini Bean Quiche and Roasted Hazelnut Canneloni Bean Pesto - Gourmet Gurus, Mains Reci

Italian Cannellini Bean Quiche and Roasted Hazelnut Canneloni Bean Pesto - Gourmet Gurus, Mains Reci

pulses.org

The combination of roasted hazelnuts, basil, and fennel create a sweet herbaceous flavor profile that compliments the Italian Quiche. The beans enrich the texture and reduce the fat working off the...

Keywords

  • pulses
  • beans
  • chickpeas
  • lentils
  • international year of pulses
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  • world hunger
  • global pulse confederation
  • gpc
  • cooking with pulses
  • pulse recipes
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Cooking tools:

  • Food processor
  • Blender
  • Pie dish
  • Oven
  • Baking sheet
  • Skillet
  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Measuring cup
  • Spatula

Ingredients

  • 1 cup hazelnuts, roasted
  • 4 cups basil, fresh, chopped, and packed into cup
  • 1 cup cooked cannelloni beans (used Bush Beans)
  • 2 tsp fennel powder
  • 2 tbsp garlic, fresh, minced
  • 3/4 cup extra virgin olive oil
  • 1 tsp salt
  • 3/4 cup water
  • 1/4 cup extra virgin olive oil
  • 2 cups leeks, sliced
  • 2 cups carrots, shredded or match stick
  • 2 tsp garlic, fresh minced
  • 3/4 tsp salt
  • 2 cups basic tofu pate (page 252 in Class Veg. Cookbook)
  • 2 cups canneloni beans (Bush Beans), drained and rinsed
  • 1 recipe basic pie crust (page 336 in Class Veg. Cookbook)
  • 10 roma tomatoes (jardinnare cut)
  • 10 chopped roasted hazelnuts

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