Rainbow Penne (serves 2 generously)

Here at RavenOak we have had several days of unrelenting rain, some of it of the variety the Weather Service describes as “heavy at times.” We have had buckets catching water on the dining room floor, and a roofer coming by tomorrow to give us an estimate on a new roof. In all this, we have not had the one thing that makes rainy weather beautiful – a rainbow! So, convinced that cookery has a magic about it that can transform the world, we’re doing our own “rainbow” tonight: lots of veggie colors carried to the plate by gluten-free penne. ~ Glyn & Will

Rainbow Penne (serves 2 generously)
(Once, in a lullaby)

4 oz gluten-free penne
1 15oz. can cannellini beans, drained
4 sundried tomatoes, julienned and soaked in ½ c boiling water
1 half medium onion, diced
1 large clove garlic, minced
1 sweet red long pepper, seeded and sliced
1 sweet orange long pepper, seeded and sliced
1 tbsp. olive oil
2 thick stalks purple asparagus, sliced diagonally into 1” pieces
6-8 green beans, cut into 1” pieces
¼ c.gluten-free pesto

Cook the diced onion, garlic and sliced peppers in the olive oil until translucent.

Add the green beans and continue to cook for 4 minutes.

Add the asparagus and cook for an additional 2 minutes.

Stir in the pesto, sun dried tomatoes (along with the water they soaked in), and the cannellini beans. Heat thoroughly and keep hot while you cook the pasta.