NuWave PIC Gold - Fettuccine Alfredo; Beans with Pesto Bulgur

56 • NuWave
®
PIC Gold Complete Cookbook
Beans with Pesto Bulgur
Serves: 6
6 oz dry cranberry beans, lima beans
or pinto beans
30 ml olive oil
50 oz water, divided
8 oz vegetable stock
6 oz bulgur wheat
6 oz red pepper, chopped
2 oz green onion, thinly sliced
5 oz refrigerated pesto sauce
Directions:
1. Pour beans onto clean counter to
sort. Remove any stones, debris
and old beans.
2. Rinse beans.
3. Soak beans in 24 ozwater and let
soak for 6-8 hours or overnight.
4. In large stock pot, combine soaked
beans, oil and 24 oz water.
5. Bring to boil on Max/Sear.
6. Reduce heat to Medium- Low
(80°C) and let simmer.
7. Drain and rinse beans; set aside and
keep warm.
8. In same large stock pot, bring stock
to boil on Max/Sear.
9. Incorporate bulgur wheat into
cooking liquid by stirring.
10. Cover and cook on Medium-low
(80°C) for 15 minutes.
11. Add red pepper, green onions and
pesto and cook for 5 minutes.
12. Pour out any excess water.
13. Add beans and bring back to
temperature on Medium (135°C)
until majority of water has been
absorbed and heated through.
Tip: Cook beans for 1-1½ hours.
• If you are short on time, use 1
(15-oz) can pinto beans, rinsed
and drained instead of dry beans.
Fettuccine Alfredo
Serves: 4
12 oz dried fettuccine
6 oz heavy whipping cream
4 oz butter
6 oz grated Parmesan cheese
Salt & pepper to taste
Pinch nutmeg
Directions:
1. Cook fettuccine according to
package directions.
2. Meanwhile, in separate saucepan,
bring butter and cream to simmer on
Medium (135°C) for 3 minutes,
stirring sporadically.
3. Drain and return fettuccine
to saucepan.
4. Remove sauce from heat.
5. Add warm sauce, cheese, salt,
pepper and nutmeg to fettuccine;
coat well.
6. Serve immediately.