Pennette Rigate E Fagioli
Although I use canned beans for the convenience, especially in the summer months, the colder months motivate me to take the time and make them from scratch. Not only are they inexpensive but by soaking and cooking dried legumes, you have a tastier ingredient for your recipe. One of my favourite middle Eastern grocers, offers a wide variety of dried legumes "en vrac"( in large white bins), and I simply can't help loading up on his products when shopping in his store. I love the buttery mild flavours of white beans and often make a simple Tuscan bean dip but today I'll share my pasta and fajoli recipe with loads of yummy bacon running through it. We'll leave the soup version for another post. Again a simple last minute meal which is both healthy and satisfying served with Parmigiana Regianno cheese and a drizzle of good extra virgin olive oil. Canned beans are also perfect for the recipe.
Total Steps
10
Ingredients
9
Tools Needed
6
Related Article
http://dailycookingrecipe.blogspot.com/Ingredients
- 3 cup cooked white kidney beans
- 250 gram pennette rigate (tiny ridged penne)
- 6 slice thick sliced smoked bacon (1" pieces)
- 1 large Mayan onion or other sweet onion, sliced
- 2 tablespoons extra virgin olive oil
- 1/2 cup white wine
- 1 cup chicken broth
- 1/2 cup grated Parmigiana Reggiano cheese
- 6 cups fresh baby spinach
Instructions
Step 1
Cook the pasta in plenty of salted boiling water until al dente or according to manufacturer's directions.
Step 2
While the pasta is boiling, add the olive oil to a large skillet and cook the bacon until crisp.
Step 3
Add the sliced onions to the skillet and cook until they are caramelized and infused with the bacon flavors.
Step 4
Add the garlic about 3 minutes after the onions started cooking, and continue to cook for an additional 2 minutes.
Step 5
Pour in the white wine and stir to deglaze the pan, scraping up any browned bits from the bottom.
Step 6
Stir in the cooked beans and add the chicken broth.
Step 7
Simmer for a few minutes to allow the sauce to reduce slightly.
Step 8
Toss in the drained cooked pennette and 1/2 cup of grated Parmigiana Reggiano cheese.
Step 9
Plate the pasta and grate extra Parmigiana Reggiano cheese on top.
Step 10
Drizzle extra virgin olive oil over the plated pasta before serving.