pasta with white beans, escarole, tomatoes and mushrooms
Course Main Course
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Servings 4(click to scale)
Calories 425kcal
Equipment
1 Chef knife
1 cutting board
1 large strainer for draining pasta
1 small strainer for draining beans
1 large stock pot
1 ladle
1 measuring cup
1 large sauté pan
1 wooden spoon
1 micro plane
Ingredients
½lbs.penne pastaBarilla Plus
1galwater
½tspkosher salt
2clovesfresh garlic minced
¼eachfresh Spanish onions1/4” dice
16eachfresh cremini mushroomssliced
3eachfresh roma tomatoes1/2” dice
1headfresh escarolewashed and chopped
2Tbspextra virgin olive oil
1 ½cupscanned cannellini beans, low sodiumrinsed and drained
1Tbspsolid unsalted butter
1tspground black pepper
4Tbspgrated Parmesan cheese
Instructions
Rinse uncut produce in fresh water. Remove the core and chop the escarole in 2” pieces. Triple wash the escarole as it is very gritty and sandy.
Bring water and salt to a boil, add pasta and stir. Cook 7-8 minutes until al dente (firm to the bite). Reserve about a cup of the pasta water for later. Drain pasta and reserve.
Mince garlic, 1/4” dice the onion. Rinse beans well in a strainer.
In a large sauté pan, add the oil over high heat. Add onion and garlic. Cook 2-3 minutes until onions are translucent but not burned. Add mushrooms, escarole and cook to reduce, about 2 minutes.
Add beans, tomatoes and salt and pepper. Let cook for a couple minutes. If all of the liquid is evaporating, add some of the reserved pasta water. Add cooked pasta and butter. Cook for about a minute and toss together. Taste and adjust seasoning if needed.
Divide equally into four serving bowls or plates. With a micro plane, shred a tablespoon of fresh parmesan over each dish. Serve immediately.