Pasta with White Beans and Rapini

[Guest guest]

Pasta with White Beans and Rapini

 

1 bunch rapini or broccoli

4 cups whole wheat penne

1/3 cup extra-virgin olive oil

1 1/2 cups fresh bread crumbs

4 cloves garlic, minced

1/4 tsp. salt

1/4 to 1/2 tsp. hot pepper flakes

1 can 19 ozs. romano beans, drained and rinsed

 

Trim base of rapini stalks. In large pot of boiling salted water, cover and

cook rapini until tender, about 2 minutes. With slotted spoon, transfer to

colander to drain. Chop into 1-inch pieces; set aside.

In same pot of boiling salted water, cook pasta until tender but firm, 8 to 10

minutes. Reserving 1/2 cup of the cooking liquid, drain and return to pot.

Meanwhile, in large skillet, heat 1 tsp. of the oil over medium heat; fry bread

crumbs and one-quarter of the garlic, stirring, until golden, about 3 minutes.

Transfer to bowl; set aside.

In same skillet, heat remaining oil over medium heat; fry remaining garlic and

hot pepper flakes, stirring, until golden, about 1 minute. Stir in rapini and

beans; heat through, about 3 minutes. Add to pasta and toss to coat, adding

some of the reserved cooking liquid if desired. Serve sprinkled with bread

crumb mixture. Serves 4.

 

 

 

 

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