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Meh. Didn’t love the double carb. It was ok when fresh and still oily but when reheated it was super stodgey.
Ingredients
  • ¾ lb elbow macaroni, whole wheat if possible
  • ¼ cup Private Reserve Greek Extra Virgin Olive Oil
  • 1 small red onion, finely chopped
  • 6 to 8 garlic cloves, minced
  • ½ tsp dried oregano
  • ½ tsp Aleppo pepper
  • ¼ tsp crushed red pepper, more if you like spicy
  • 1 lb frozen broccoli florets, thawed (see notes for using fresh broccoli)
  • 1 can Cannellini beans, drained and rinsed
  • salt and pepper
  • 2 cups chopped fresh parsley leaves
  • 1 ½ tsp Za'atar spice blend, more for later
  • ⅓ cup grated Parmesan cheese
  • ⅓ cup toasted pine nuts
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