Brown Butter Broccoli Rabe & White Bean Pasta
Brown Butter Broccoli Rabe & White Bean Pasta. Fall sundays need brown butter pastas. Ok I am obsessed with brown butter at this point but have you seen a more perfect sauce for pasta in the fall?! Turning the classic broccoli Rabe and white beans into a fall dish by adding sun-dried tomatoes, brown butter, sage, and hazelnuts. Happy fall Sunday funday guys !!
It’s already Sunday again?! Is it me, or are these weekends just flying by this fall? I have been super busy, so maybe that is why, but I feel like I blink my eyes and it’s already Sunday and it’s definitely a little bit scary. Because trust me, the Sunday scaries are so real.
Today is not as bad for a Sunday though because we are having a family dinner. We are having SO much food which means lots of cooking all day and lots good wine. And since it’s Sunday, that means pasta. Brown butter pasta because everyone must know by now that I am addicted.
It is the fourth day in a row that we have posted a recipe that includes brown butter, but I cannot say I’m sorry about it. I am addicted. And I definitely love it.
So this dish takes our classic broccoli rabe and white bean pasta dish, and elevates it to a super delicious and fall festive level. The additions include sun-dried tomatoes…perfect with the broccoli rabe. And our fall classic flavor…the brown butter sage and hazelnut combo. Honestly this combo makes just about any pasta dish better in the fall.
Anyway it has been a super fun weekend. I am totally sad to see it go, but it’s time to get back to all this good Sunday food and wine we’re having. So I hope you guys all have a good ending to your weekend. Cheers !!
Ingredients
2 bunches broccoli rabe; trimmed and cleaned
1/4 cup olive oil
1 crushed garlic clove
salt and pepper
1/4 teaspoon red pepper flakes
1/2 cup butter
20 sage leaves
1/3 cup chopped hazelnuts
1/3 cup sun-dried tomatoes; chopped
1 (14 ounce) can cannellini beans; not drained
1 pound short-cut pasta
Directions
In a large pot, heat the olive oil. Add the garlic, salt, and red pepper flakes. When garlic sizzles, add the broccoli rabe, turning a few times to coat with the oil. Cover and cook over medium-low heat, turning frequently until cooked through. Set aside
In a large skillet, melt the butter. Cook over low heat until browned and smells nutty. Add the sage leaves and hazelnuts. Continue to cook until sage is crispy and hazelnuts are toasted. Add the broccoli rabe, sun-dried tomatoes, and cannelini beans. Season with salt and pepper.
Cook the pasta. Drain, saving 1 cup of pasta water. Add the pasta to the skillet with the broccoli rabe. Toss to combine and add pasta water as needed.
