Remember when we invited you to get to know your beans? Featured in that roundup was the nomtastic cannellini bean. We got our hands on a recipe that combines the white bean with garlic and escarole for results that promise to be as flavorful as they are satisfying.
6 oz whole wheat rotini
2 large heads escarole, core removed and chopped into bite-size pieces
6 cloves garlic, chopped
2 (16 ounce) cans cannellini beans, undrained
2 cups chicken or vegetable broth
fresh parsley, chopped
grated parmesan cheese
Bring a large pot of water to boil and add pasta. Prepare according to the package directions. For the last two minutes of cook time, add escarole to the water. Drain and rinse with cold water to halt cooking time.
In the meantime, heat olive oil over medium heat in a wide deep-bottomed skillet. Stir in garlic and cook until fragrant, about 1 minute. Pour in beans with juices and simmer until creamy, about 10 minutes.
Add pasta and escarole to beans, and then add broth. Simmer for 10 minutes more. Dish into bowls and top with chopped parsley and grated Parmesan cheese.
Tanya Veverka lives in Pittsburgh, where she works a geeky job, cooks elaborate meals for herself and takes far too many photos of her foster cats.