Pasta with Shell Beans & Greens
Try something different with this scrumptious pasta dish that will have you making it every week!
Yield
4 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
cranberry beans
in pods OR 1 c cooked, dried beans |
* |
| 1 |
bay leaves
|
*
|
|
| 6 |
sage leaves
fresh, or 1/2 teaspoon dried |
*
|
|
| 5 | tablespoons |
vegetable oil
fruity |
|
| 4 |
garlic cloves
|
*
|
|
| 1 |
carrots
finely diced |
*
|
|
|
salt
to taste |
*
|
||
| 2 | pounds |
mixed salad greens
such as mustard, kale, turnip or a mixture |
|
| 1 |
onions
red, finely diced |
*
|
|
|
red pepper flakes
to taste |
*
|
||
| 12 | ounces |
pasta, penne
ziti, or shell pasta |
|
|
black pepper
freshly ground, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
cranberry beans
in pods OR 1 c cooked, dried beans |
* |
| 1 | each |
bay leaves
|
*
|
| 6 | each |
sage leaves
fresh, or 1/2 teaspoon dried |
*
|
| 75 | ml |
vegetable oil
fruity |
|
| 4 | cloves |
garlic cloves
|
*
|
| 1 | each |
carrots
finely diced |
*
|
| 1 | x |
salt
to taste |
*
|
| 907.2 | g |
mixed salad greens
such as mustard, kale, turnip or a mixture |
|
| 1 | each |
onions
red, finely diced |
*
|
| 3 | x |
red pepper flakes
to taste |
*
|
| 346.8 | ml/g |
pasta, penne
ziti, or shell pasta |
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
Directions
Shell the beans then put them in a pan with water to cover; add the bay leaf, half the sage and 1 tablespoon of the olive oil.
Slice 1 of the garlic cloves and add it to the pan along with the carrot.
Salt lightly and simmer until the beans are tender, about 30 minutes.
Add more water, if needed.
When beans are tender, set them aside in the liquid.
Remove tough stems of the greens; roughly chop leaves.
Heat 2 tablespoons of the oil in a skillet and gently wilt the onion.
Chop the remaining garlic and sage leaves and add them to the onion, along with the red pepper flakes.
Cook for a few minutes, then add the greens.
Add ½ cup or so of cooking water from the beans and salt to taste; cook until greens are tender, about 15 minutes.
When greens are done, add beans and enough liquid to make a little sauce.
Cook the pasta in a large pot of boiling, salted water.
When it is done, scoop it out and add it directly to the greens and beans.
Toss them together, then turn into a heated serving dish.
Drizzle the remaining olive oil over the top, season with plenty of pepper and freshly grated cheese.
