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• 1 pound orecchiette
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 cans (15-ounce) can cannellini beans
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper to taste
• Optional: Red pepper flakes, grated Parmesan cheese for serving
1. Prepare pot for pasta: Bring a large pot of water to a boil and salt
2. Sauté the garlic: Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant, being careful not to burn it.
3. Add the beans and liquid: Add cannellini beans to the skillet (1 can completely drained, 1 can with about half the liquid still in there). Bring to a simmer and cook for 5-7 minutes, allowing the liquid to reduce slightly and the beans to heat through. You can lightly mash some of the beans with the back of a spoon to create a creamier sauce, if desired. *note* the longer you cook the beans for, the softer they will be, it’s your preference!
4. Cook the pasta: While the beans are simmering, Add the pasta and cook according to package directions until al dente. Reserve about ½-1 cup of the pasta cooking water before draining. Drain the pasta and set aside.
5. Season: To the beans-- Stir in the chopped fresh parsley. Season with salt and freshly ground black pepper to taste. If you like a little heat, add a pinch of red pepper flakes.
6. Combine: Add the cooked pasta to the skillet with the bean sauce. Toss well to coat. Add a little more of the reserved pasta water if the sauce seems too thick.
7. Serve: Serve immediately. Sprinkle with grated Parmesan cheese, if desired.
Enjoy this quick and satisfying pasta dish!
Tips
• Lemon Zest and Juice: A little lemon zest and a squeeze of fresh lemon juice can add a wonderful brightness that cuts through the richness of the beans and cream.
• Toast Breadcrumbs: For a delightful crunchy topping, toast breadcrumbs (panko works well) in olive oil with garlic powder and maybe some herbs. Sprinkle over the pasta before serving.
Add Vegetables: Feel free to add other vegetables like sautéed spinach, kale, zucchini, or roasted vegetables for extra flavor and nutrients.