Pasta with Red Peppers, Greens, Beans, Garlic & Lemon Zest
Yield
4 servingsPrep
10 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
white beans
soaked in water overnight |
|
| 1 | each |
bay leaves
|
*
|
| 4 | each |
garlic cloves
|
|
| ⅓ | cup |
vegetable stock
|
|
| 2 | each |
sweet red bell peppers
cut into 1/2 inch strips |
|
| 4 | cups |
escarole
washed well and cut |
* |
| 1 | tablespoon |
lemon zest
grated |
|
| ½ | teaspoon |
salt
|
|
| 2 | tablespoons |
lemon juice
|
|
| ¼ | pound |
pasta, penne
|
|
| ¼ | pound |
pasta
farfalle |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
white beans
soaked in water overnight |
|
| 1 | each |
bay leaves
|
*
|
| 4 | each |
garlic cloves
|
|
| 79 | ml |
vegetable stock
|
|
| 2 | each |
sweet red bell peppers
cut into 1/2 inch strips |
|
| 946 | ml |
escarole
washed well and cut |
* |
| 15 | ml |
lemon zest
grated |
|
| 2.5 | ml |
salt
|
|
| 3E+1 | ml |
lemon juice
|
|
| 113.4 | g |
pasta, penne
|
|
| 113.4 | g |
pasta
farfalle |
|
Directions
Rinse the beans, put them in a saucepan, and cover with 2 cups cold water.
Add the bay leaf and 2 cloves of garlic and bring to a boil over high heat.
Reduce the heat and simmer until tender, 45 to 60 minutes.
Remove the pot from the heat.
Bring the vegetable stock to a simmer in a sauté pan over moderate heat.
Add the pepper strips and simmer for 5 to 8 minutes, then add the greens, 2 cloves of garlic that have been minced, and lemon zest and stir well, until the greens are wilted, 3 to 4 minutes.
Drain the beans (most of the liquid will have been absorbed) from the cooking liquid with a slotted spoon and add them to the peppers and greens.
Warm through.
Season to taste with the salt, pepper, and lemon juice.
Meantime, cook the pasta according to the package directions.
Drain and toss with the beans and vegetables.
