Pasta e fagioli with pesto and butternut squash | epicuriantime.com

Ingredients

• 6 oz. orrechiette or small shells, or other small pasta
• 2 Tbs. extra-virgin olive oil
• 1 cup chopped yellow onion
• 2-1/2 cups diced (1/2 to 3/4 inch) butternut squash
• 2 Tbs. chopped fresh flat-leaf parsley
• 1 Tbs. chopped fresh sage
• 2 medium cloves garlic, minced
• 1/2 tsp. crushed red pepper flakes
• 2 Tbs. tomato paste
• 1/2 cup dry white wine
• 4 cups vegetable broth
• 1 15-oz. can kidney beans (white or red), or Roman beans, rinsed and drained (1-3/4 cups)
• 1 14-oz. can crushed peeled tomatoes with juice
• Freshly ground black pepper
• For the pesto:
• 1 packed cup fresh flat-leaf parsley leaves, coarsely chopped
• 2 Tbsp coarsely chopped fresh sage
• 1 medium clove garlic, chopped
• 1/2 cup Parmigiano-Reggiano or Grana Padano, coarsely grated; more, finely grated, for serving
• Sea salt and freshly ground black pepper
• 6 Tbsp extra-virgin olive oil
• recipeIngredient ends