PASTA WITH CANNELLINI BEANS RECIPES

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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

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.

PENNE PASTA WITH CANNELLINI BEANS AND ESCAROLE | ALLRECIPES



Penne Pasta with Cannellini Beans and Escarole | Allrecipes image

This is a great pasta dish. The hardest part of the whole recipe is cutting the escarole. It is fast, simple, and delicious! What more could you ask for? With a loaf of Italian bread it goes a long way. Enjoy!

Provided by Renee Trivelli Milillo

Categories     World Cuisine    European    Italian

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 5

1 (16 ounce) package dry penne pasta
1 head escarole, chopped
1 (15.5 ounce) can cannellini beans, with liquid
1 (14.5 ounce) can diced tomatoes with garlic and onion, drained
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil, and cook the penne pasta 8 to 10 minutes or until al dente; drain.
  • In a skillet over medium heat, cook and stir the escarole, cannellini beans and liquid, and diced tomatoes with garlic and onion until heated through. Season with salt and pepper. Toss with the cooked pasta to serve.

Nutrition Facts : Calories 310.3 calories, CarbohydrateContent 60.1 g, FatContent 2 g, FiberContent 7.5 g, ProteinContent 13.7 g, SaturatedFatContent 0.3 g, SodiumContent 267.5 mg, SugarContent 3.6 g

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