1 can (15 ounces) cannellini beans, drained and rinsed
1 cup basil leaves
1/4 cup parsley leaves
1/4 cup lightly toasted peanuts
4 large garlic cloves, smashed
3/4 cup grated Parmesan cheese, divided
1 teaspoon salt
1/2 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 pound linguine or angel-hair pasta
Chicken stock, optional
6 strips thick-cut bacon, fried crisp

Put beans, basil, parsley, peanuts, garlic, 1/4 cup cheese, salt, oil and vinegar into bowl of food processor and process until smooth. Scrape into saucepan and put on low heat. Cook pasta according to package directions. If sauce is too thick, thin with water used to cook pasta or chicken stock. Divide pasta among four plates, spoon equal amounts of sauce over each serving, crumble 1 1/2 slices bacon over each plate, and top each serving with 2 tablespoons Parmesan.

Servings: 4. Serving size: 1/4 pound pasta with sauce. Per serving: 882 calories, 32.8 g protein, 29.4 g fat, 121.8 g carbohydrates, 20.2 g dietary fiber, 1,740 mg sodium, 2.2 g sugars, 29 mg cholesterol

Anita Porterfield, Bandera Electric Cooperative