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Category: Recipes
Yield/Servings:4
Prep Time: 10 Cook Time: 20 Total Time: 30
Ingredients
¼ cup extra-virgin olive oil, plus more to serve
4 medium garlic cloves, minced
½ teaspoon red pepper flakes
1 pound broccoli rabe, trimmed and cut into 2-inch pieces
8 ounces (2 cups) ditalini pasta or macaroni
15½ ounce can cannellini OR great northern beans, rinsed and drained
Kosher salt and ground black pepper
2 ounces pecorino Romano cheese, finely grated (1 cup)
2 tablespoons lemon juice
Directions
In a large Dutch oven over medium-high, combine the oil, garlic, pepper flakes and broccoli rabe. Cook, stirring occasionally, until the rabe leaves begin to wilt, about 3 minutes. Stir in 3 cups water and bring to a boil, then stir in the ditalini, beans, ¼ teaspoon salt and ½ teaspoon black pepper. Return to a boil, cover and cook, stirring occasionally, until the ditalini is al dente, 10 to 12 minutes.
Remove the pot from the heat and stir in half of the cheese and the lemon juice; if the mixture appears dry, stir in water as needed. Taste and season with salt and black pepper. Serve drizzled with additional oil and sprinkled with the remaining cheese.
Recipe Source: https://www.177milkstreet.com/recipes/broccoli-rabe-white-beans-ditalini?allow_token=d0603742-7087-4312-84c6-1594727e4531&fbclid=IwAR0b0bZDIaEpFlg5bbcK2N36JM73-Hh_pQ1XRqDqygORFAs_b1e9sWHoTVQ
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Broccoli Rabe Pasta with White Beans
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Broccoli Rabe with White Beans and Ditalini Pasta or macaroni, is a simple and tasty dish. The name Ditalini means "little thimbles". Ditalini's tiny, tubular pasta shape is essentially a straight version of macaroni. Ditalini is typically used in the rustic Italian soup, pasta e fagioli (pasta and beans) but can be used in minestrone or any other classic pasta soups. Ditalini is also a nice alternative to Penne or Rotini in pasta salad recipes where you need just a little pasta bite. In short, use any tubular pasta that you like. This is a oil and garlic pasta dish with a little red pepper flakes. The addition of white beans almost transforms this dish into a soup, pasta e fagioli.
Category: Recipes
Yield/Servings:
Prep Time: 10 Cook Time: 20 Total Time: 30
Ingredients
¼ cup extra-virgin olive oil, plus more to serve
4 medium garlic cloves, minced
½ teaspoon red pepper flakes
1 pound broccoli rabe, trimmed and cut into 2-inch pieces
8 ounces (2 cups) ditalini pasta or macaroni
15½ ounce can cannellini OR great northern beans, rinsed and drained
Kosher salt and ground black pepper
2 ounces pecorino Romano cheese, finely grated (1 cup)
2 tablespoons lemon juice
Directions
In a large Dutch oven over medium-high, combine the oil, garlic, pepper flakes and broccoli rabe. Cook, stirring occasionally, until the rabe leaves begin to wilt, about 3 minutes. Stir in 3 cups water and bring to a boil, then stir in the ditalini, beans, ¼ teaspoon salt and ½ teaspoon black pepper. Return to a boil, cover and cook, stirring occasionally, until the ditalini is al dente, 10 to 12 minutes.
Remove the pot from the heat and stir in half of the cheese and the lemon juice; if the mixture appears dry, stir in water as needed. Taste and season with salt and black pepper. Serve drizzled with additional oil and sprinkled with the remaining cheese.
Recipe Source: https://www.177milkstreet.com/recipes/broccoli-rabe-white-beans-ditalini?allow_token=d0603742-7087-4312-84c6-1594727e4531&fbclid=IwAR0b0bZDIaEpFlg5bbcK2N36JM73-Hh_pQ1XRqDqygORFAs_b1e9sWHoTVQ
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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