Partially mashed white beans make a sauce for this perfect combination of tastes and textures. (Updated Dec.2022). We have this a lot. Fast and nutritious.
8 oz. small pasta, your choice
One can Cannellini beans, rinsed and drained
3/4 cup grated Parmesan. Grate it fine enough so it will mix and melt easily on the pasta and beans.
One small onion, chopped
2 cloves garlic, minced
One small lemon (juice and zest)
One large or two small bunches of parsley, about 2 to 3 cups of leaves chopped.
1/2 teaspoon salt, pinch of hot pepper flakes, ground black pepper
3 tablespoons olive oil
1 and 1/8 cup water or vegetable stock
Combine the parsley, Parmesan and lemon juice and zest in a bowl
Saute the onion, garlic, pepper flakes salt and pepper until the onion is soft, a few minutes.
Add the beans and stock, bring to a boil, and simmer covered for 20 minutes. Turn off heat. Use a potato masher to break up the beans and thicken the sauce. Relax if you want. Then cook the pasta until done, drain and add to the sauce. Bring heat up to just a boil, stir, turn off the heat, cover, and let the pasta and bean liquid sit for a minute while the pasta absorbs some of the liquid.
Add the bowl of parsley, cheese and lemon, stir, and serve with additional Parmesan if it suits you.
5/4/2020 02:54:19 pm
A great simple dish to make for a delicious dinner!
3/17/2021 04:31:02 am
Thanks, we have it a lot. Sorry it took so long to reply.
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