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Posts Tagged ‘cannellini beans’

The Macaroni Marathon takes a quick step today with one of the easiest and healthy pasta dishes I know.  I made this last night and served it to a guest.  I was able to prep it before my company arrived and all I had to do when we were through with cocktails was to cook the pasta.

I had bought a large bag of asparagus at Costco and knew when I purchased it that one of the dishes I would make would be this favorite of mine.

INGREDIENTS:

2-3 TBS EV olive oil

Fresh asparagus  ( 1 bunch) cut into 2″ pieces

15 oz can cannellini beans, rinsed and drained

2-3 cloves of garlic, finely minced

3/4 cup of chicken or vegetable broth

3 TBS pine nuts (optional)

Coarse salt and ground pepper

1/4 tsp red pepper flakes

1 lb linguine or penne

Grated Parmiagiano-Reggiano cheese

Reserve 1 cup of cooking liquid

DIRECTIONS:

Heat the olive oil in large braising pan over Medium heat.  Add garlic and asparagus to pan and lightly sauté.  Add cannellini beans  and pine nuts (if using) and cook another 4-5 minutes.  Add broth and simmer for a few minutes.  Add pepper flakes, season with salt and pepper.

Meanwhile in large pot of boiling salted water, cook pasta per directions to al dente. 

Add drained pasta to pan with asparagus and beans, add pasta water as needed and toss pasta to coat with a think sauce.  Sprinkle with cheese.

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Tuscan Beans with Basil Pesto & Mushrooms

Tuscan Beans with Basil Pesto & Mushrooms

Oh what a dinner we had last night! YES, I’m bragging because I made two dishes and they went together nicely and were delicious!  I made the Tuscan bean dish which I think was meant to be a side dish but was so hearty,  it could easily be a Sunday night supper with a baguette.  The other dish was Butternut Squash Farrotto, which is essentially a risotto and I will post that another day.

TUSCAN BEANS with BASIL PESTO & MUSHROOMS

INGREDIENTS:

2 TBS olive oil

1 small onion, chopped

1 pkg (10 oz) of whole Baby Bella mushroooms, stemmed and quartered

2 cloves of garlic minced

1/2 cup dry white wine

1/2 cup Vegetable broth ( I used chicken broth)

2 cans of Wegman’s Tuscan Cannellini Beans (they’re large)

1 jar of Basil Pesto sauce (7 oz)

1 pkg (6 oz) baby spinach

Salt and Pepper

2 TBS grated Parmigiano-Reggiano

DIRECTIONS:

Heat oil in large nonstick pan on MED, add onions.  Cook, stirring 3-4 minutes until golden.

Add mushrooms and garlic.  Cook, stirring about 5 min. until mushrooms soften.  Add wine, cook, stirring 8-10 min. until liquid reduced by half.

Add broth and beans, bring to a simmer. Add pesto and spinach.  Cook, stirring 2-3 minutes until spinach wilts.

Season to taste with salt and pepper.  Sprinkle with cheese.

Recipe from Wegman’s Menu Magazine, Fall 2014 issue

*  The dish was soupier than I thought it would be so I served it in bowls along side the risotto.

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