Pappardelle with Rosemary-Scented White Beans
A pasta main course that is completely satisfying and a bit unique. White beans and rosemary are like love and marriage and putting them together with pasta makes for the perfect love affair of flavors.
extra virgin olive oil
2-3 cloves fresh garlic, thinly sliced
2 red onions, halved, each half sliced into quarters
grated zest of 1/2 lemon
2 cups cooked or canned white beans, cannellini, navy or great northern
1 tablespoon minced, fresh rosemary (or 1 teaspoon dried)
1 cup dry white wine
10 ounces pappardelle
2 teaspoons sweet white miso
1 cup diced green beans
juice of 1/2 fresh lemon
1 red bell pepper, roasted over an open flame, peeled, seeded, diced
2-3 sprigs fresh parsley, finely minced
Place a small amount of oil, garlic and red onions in a deep skillet and turn heat to medium. When the onions begin to sizzle, add a pinch of salt and lemon zest and saute for 3-4 minutes. Add beans and fresh rosemary, a pinch of salt and the wine. Cover, reduce heat to low and cook for 15 minutes. Season lightly with salt and continue to simmer.
While the beans cook, bring a pot of water to a boil. Cook pasta al dente, about 11 minutes.
Drain well, reserving 2/3 cup cooking liquid, but do not rinse.
When the beans are quite soft, puree miso in reserved cooking liquid. Stir back into beans, with green beans. Simmer until beans are just green, but still crisp, about 3 minutes. Remove from heat and stir in lemon juice. Transfer pasta to a serving platter and serve garnished with diced pepper and minced parsley.
Makes 4-6 servings.
Note: You can use roasted red peppers in a jar for added ease.