CANNELLINI PASTA RECIPES

Name: Cannellini-Bean Pasta With Beurre Blanc
Total time: 35 min
Yield: 2 servings
Ingredients: 1 (15-ounce) can cannellini beans, rinsed; 3 cups chicken or vegetable stock; 1/4 cup white wine; 1/4 cup white wine vinegar; 1 shallot or small white onion, finely chopped; 3 tablespoons unsalted butter; 1 cup small pasta, like shells; Kosher salt and black pepper; Grated Parmesan, Pecorino Romano or other strong hard cheese, to finish

CANNELLINI-BEAN PASTA WITH BEURRE BLANC RECIPE - NYT COOKING

Cannellini-Bean Pasta With Beurre Blanc Recipe - NYT Cooking image

This recipe, like so many great straightforward, inexpensive go-tos, starts with little more than a can of beans — then transforms it into a luxurious meal. Jack Monroe, the British food writer, uses a classic beurre blanc to do that work, simmering a splash of wine, vinegar and butter together, then tipping it into a pot of boiling beans and pasta, letting the liquid reduce to a starchy, nearly creamy consistency. If you think of beurre blanc as fancy and fussy, this simple, unexpected use for it may change your mind. You can also build on the basic recipe, adding a bunch of chopped chard or mustard greens in with the sauce, or covering the top with torn herbs.

Provided by Tejal Rao

Total Time 35 minutes

Yield 2 servings

Number Of Ingredients 9

Ingredients

1 (15-ounce) can cannellini beans, rinsed
3 cups chicken or vegetable stock
1/4 cup white wine
1/4 cup white wine vinegar
1 shallot or small white onion, finely chopped
3 tablespoons unsalted butter
1 cup small pasta, like shells
Kosher salt and black pepper
Grated Parmesan, Pecorino Romano or other strong hard cheese, to finish

Steps:

Add the beans and stock to a large pot, and bring to a boil. Turn the heat down, and let simmer for 20 minutes.
While the beans cook, combine the wine, vinegar, shallot and butter in a small saucepan. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Turn off the heat, and set the beurre blanc aside.
Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked through, about 10 more minutes. Stir in the beurre blanc, and season generously with salt and pepper. Serve with a little grated cheese on top.

CANNELLONI RECIPE: HOW TO MAKE IT - TASTE OF HOME

Cannelloni Recipe: How to Make It - Taste of Home image

Two sauces make this satisfying dish doubly delicious!—Susan Longyear, Washington, Virginia

Provided by Taste of Home

Categories Dinner

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 10 servings.

Number Of Ingredients 21

Ingredients

FILLING:
1 large onion, finely chopped
2 tablespoons olive oil
1 garlic clove, minced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 pound ground beef
1/4 cup grated Parmesan cheese
2 tablespoons heavy whipping cream
2 large eggs, lightly beaten
1/2 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper
10 lasagna noodles
1 can (24 ounces) tomato sauce, divided
CREAM SAUCE:
6 tablespoons butter
6 tablespoons all-purpose flour
1 cup whole milk
1 cup heavy whipping cream
Salt and pepper to taste
1/2 cup grated Parmesan cheese

Steps:

In a large skillet, saute onion in olive oil until tender. Add garlic; cook 1 minute longer. Stir in spinach. Cook about 5 minutes or until all the water has evaporated and the spinach starts to stick to the pan, stirring constantly,. Transfer to a large bowl. , In the same skillet, brown meat; drain and add to spinach mixture. Stir in the cheese, cream, eggs, oregano, salt and pepper; mix well. Set aside., Cook lasagna noodles according to package directions; drain. Cut each noodle in half widthwise; spread out noodles side by side on a large piece of foil. Place 1 heaping tablespoon of filling at one end of noodle; roll up. Repeat with remaining noodles and filling., Pour about 1 cup of tomato sauce in the bottom of a 13x9-in. baking dish. Place two rolls, seam side down, vertically on both sides of the baking dish. Place remaining rolls in four rows of three rolls each; set aside. , For cream sauce, melt butter in a heavy saucepan over medium heat; stir in flour until smooth; gradually add milk and cream. Bring to a boil, cook and stir for 1 minute or until thickened. Remove from heat; season with salt and pepper. Spread cream sauce over lasagna rolls. Cover with remaining tomato sauce. Sprinkle with cheese. , Bake at 375°, uncovered, for 20-30 minutes or until hot and bubbly.

Nutrition Facts : Calories 443 calories, FatContent 28g fat (15g saturated fat), CholesterolContent 128mg cholesterol, SodiumContent 817mg sodium, CarbohydrateContent 30g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 19g protein.

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