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Shelley

sabdapranam in cheerylilrecipe

White beans and pasta

I modified another recipe from our CSA farmblog the other day: www.whistlingtrainfarm.blogspot.com
I removed some ingredients and added others. I was particularly impressed with how well adding lemon juice and zest intensified the flavors. This was easy, healthy, tasted great, and used up some of our mystery vegetables.


3 cups fresh shelling beans (or substitute cannellini)
6 cups water
6 springs fresh thyme
2 cloves crushed garlic

Cook beans in water with these two spices until tender (mine took under 30 minutes)

1 tbsp olive oil
4 cloves minced garlic
4 tomatoes diced
2 small bunches kale, chiffonaded
4 small summer squash, chopped
1/4 cup italian parsley, chopped
Juice and zest of one lemon
Salt and pepper

Lightly sautee the garlic, then add other vegetables. Add a cup of the bean liquid, and cook for ten minutes, or less if you want crunchier veggies. Add the cooked beans.

1 box farfalle/bowtie pasta

Cook the pasta. Add to the saucepan with the vegetables and beans. Add the fresh lemon juice and zest just before serving. This is good with parmesan as well.

Comments

That sounds great, actually. Have to try it sometime soon!

Oh, and those veggies you gave me a while back? We coated them in olive oil and tossed them on a chacoal grill. Excellent tastiness!

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