Pasta with Beans & Escarole.


So, this past weekend I was at the Wrentham Outlets & of course stopped at my favorite store Williams-Sonoma. i love it there! There are so many things I wanted it was hard for me to leave! I did buy a calzone mold though 🙂 haha. Tonight I tried a recipe that I found on the William-Sonoma site that looked tasty, and tasty it was!

WHAT YOU WILL NEED:

  • 1/2 cup olive oil
  • 4 large garlic cloves, minced
  • 2 oz. pancetta or bacon, chopped
  • 1 head escarole, cored and trimmed, leaves cut into strips
  • 3/4 cup chicken broth
  • 1 can (14 oz.) white beans, drained and rinsed
  • Pinch of red pepper flakes
  • Salt, to taste
  • 3/4 lb. small ditali pasta

Serves: 6

Start with the sauce, in a large fry pan over low heat & warm the olive oil. Add the garlic and sauté until fragrant, about 2 minutes. Increase the heat to medium-low, add the bacon and sauté until lightly browned, about 5 minutes. Increase the heat to medium, add the escarole and cook until wilted, about 2 minutes. Add the broth, beans, marjoram and red pepper flakes and season with salt. Reduce the heat to low, cover and cook until the beans are heated through, about 5 minutes.

It was very important to soak the escarole, in order to remove dirt.

While making the sauce, you should have a pot of water boiling for the pasta;add salt. Add pasta to the water when it boils, stirring occasionally to prevent sticking, until the pasta is al dente, according to the package instructions. Drain, reserving about 1/2 cup of the cooking water.

Add the pasta to the sauce and toss to combine. Warm briefly over low heat to blend the flavors. Add as much of the cooking water as needed to loosen the sauce and serve immediately.

TIME TO EAT!

Yum!

Adapted from Williams-Sonoma Food Made Fast Series, Pasta, by Julia della Croce (Oxmoor House, 2006).

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2 Comments

Filed under Pasta, Recipes

2 responses to “Pasta with Beans & Escarole.

  1. dad

    gigi, your the best, I love you !!!!!!!!!!!!!

  2. Great post! I want to see a follow up to this topic?!

    My regards,
    Juanita

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