Okay, so this recipe may not be the most creative or ambitious, but it has been on the short-term list of something I’ve been meaning to make — so I deemed it challenge-worthy for last night’s dinner. I cook a lot of pasta, but I was intrigued by the idea of adding beans to the mix. I also have wanted to take advantage of the newly-discovered and under-utilized rosemary bush growing on the side of my building.

Rosemary just seems to make everything taste better.

Rosemary just seems to make everything taste better.

The Recipe: I am generally a fan of most of Smitten Kitchen‘s recipes that I have made, and this “pasta and white beans with garlic-rosemary oil” seemed like yet another healthy and intriguing winner.

Quick Recap: I rarely use a food processor, so I was quite excited about blending up vegetables. (Actually, I was really excited). I ended up following the recipe closely, but I didn’t use as much water at the end as she suggested. My sauce was already watery enough.

White beans simmering in my vegetable blend

White beans simmering in my vegetable blend

The Verdict: This recipe makes A TON of pasta. I would make a half-portion if you only want three days worth of leftovers! The pasta was definitely … very hearty. Not bad — just different. But I almost felt like the vegetables got lost in the blending process… and that some spice/herb was missing (not garlic). Maybe add more rosemary? The good news is, with a week’s worth of leftovers sitting in my fridge, I will have plenty of opportunity to experiment!

The final product

The final product

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