Ingredients
- 1 can Cento Cannellini Beans (15.5 oz), drained
- 2 cloves Garlic, minced
- 1/3 cup Cento Chefs Cut Sun Dried Tomatoes, drained
- 1/2 cup Cento Organic Vegetable Stock
- 2 tbsp Heavy Cream
- 1/2 tbsp Cento Crushed Red Pepper
- 1/4 cup Fresh Basil Leaves, chopped
- 1/2 Lemon, juiced
- 1/2 cup Parmesan Cheese, grated
- Cento Fine Sicilian Sea Salt, to taste
Directions
Begin by pouring the juice from the sun-dried tomato jar into a skillet. Incorporate minced garlic, red pepper flakes, salt, and the sun-dried tomatoes themselves. Allow the mixture to simmer gently before adding cannellini beans and vegetable stock. Delicately fold in freshly chopped basil leaves, then enrich the sauce with heavy cream and a splash of lemon juice. Integrate a fine grating of cheese and stir to meld the flavors seamlessly. Prior to serving, garnish with an additional layer of grated cheese and basil for a refined finish. Serves 4-6.
