It's Thursday, which means it's almost Friday, which means it's almost Labor Day weekend! This year, I'll be heading up to Tahoe to spend the weekend celebrating a friend's birthday. We've got home cooked dinners, hikes, and days at the beach planned, which seems like the perfect summer send off.
Last weekend I was lucky enough to have another mini getaway as well. I went to Sea Ranch, which is north of Napa along the California coast, with my family. My sister and brother-in-law were visiting for the first time in over a year, and it was amazing to spend time with them.
Summer coming to an end got me thinking about this delicious rosemary white bean dip my mom makes as an appetizer for Thanksgiving and Christmas dinner. Not only is it a total crowd pleaser, it's super simple and only requires four ingredients. It's creamy, decadent texture gave me the idea that, with a few tweaks, it would make a delicious pasta sauce.
As it turned out, my instinct was spot on. You only need six ingredients for this recipe, and the result is a comforting but light pasta dish that's perfect for the transition from summer to fall.
I hope you all enjoy the long weekend with family and friends!
- 4 tablespoons red wine vinegar
- 1/4 cup olive oil
- 1 can white beans, drained and rinsed
- 5 spears rosemary, stems removed
- 1 small head broccoli florets, steamed
- 1 lb whole wheat penne
Cook penne in a large pot of boiling salted water according to package instructions until al dente. Meanwhile, add beans, rosemary and red wine vinegar to a food processor. Whiz together while slowly drizzling in olive oil until fully incorporated. Season with salt and pepper to taste. Combine pasta and broccoli in a large bowl before stirring in the white bean sauce. Serve immediately.