Penne with Green Beans and Basil

8 oz. penne or bow-tie pasta
1 lb. green beans, trimmed and cut in half
1-1/2 t. salt
1 T. water
1 c. loosely packed fresh basil leaves
1/4 c. extra-virgin olive oil
1/2 t. black pepper
1 medium tomato, chopped
small basil leaves for garnish

Cook penne as label directs. Meanwhile, in 12-inch skillet, heat 1 inch water to boiling over high heat. Add green beans and 1/2 t. salt; heat to boiling. Cook beans until tender-crisp, 8-10 minutes. Drain beans. Rinse beans under cold running water to cool slightly; drain again.

In blender at high speed, combine basil, oil, and water and puree until almost smooth, stopped blender occasionally and scraping down sides with rubber spatula. Transfer basil puree to large bowl; stir in remaining 1 t. salt and pepper.

Drain pasta; rinse under cold running water and drain again. In warm serving bowl, toss pasta, beans, tomato, and basil puree. Garnish with basil leaves.

Serves 4.

From Good Housekeeping Favorite Recipes: Vegetarian Meals, p. 107