https://www.copymethat.com/r/kNmgUtUh6/lemony-pasta-with-braised-white-beans/
128296749
2aH5698
kNmgUtUh6
2024-04-28 00:58:45
Lemony Pasta with Braised White Beans
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Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
(0)
Notes
Read community notes
Braising canned white beans with garlic, chile flakes and olive oil is a classic recipe — a speedy, meatless, very satisfying weeknight meal. This version turns the mix into a sauce for pasta, brightened by lemon juice and zest, and rounded out with fresh parsley or arugula and cherry tomatoes, a juicy contrast to the velvety beans. The pasta water also plays an important role here, keeping the beans from becoming pasty. Use the best olive oil you can, especially for drizzling at the end. That’s where you’ll really taste it, and a robust, herbal oil will add a lot of character to this simple dish.
Ingredients
- Salt
- 1 pound short pasta, such as shells or orecchiette
- ½ cup plus 1 tablespoon extra-virgin olive oil, more for drizzling
- 1 cup diced cherry or other ripe tomatoes
- ¼ teaspoon crushed red pepper, plus more as needed
- 2 large shallots, thinly sliced
- 6 garlic cloves, thinly sliced
- 1 lemon, zest finely grated
- 2 (15.5-ounce) cans white beans, rinsed and drained
- 1½ cups chopped parsley or arugula leaves and tender stems
- ½ cup grated Parmesan, plus more as needed
Steps
Directions at cooking.nytimes.com
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