White Beans & Broccoli Rabe Pasta
White Beans & Broccoli Rabe Pasta. This delicious combination is super cozy for a cold Sunday in January. It’s saucy and a little spicy and has all the warm your bones goodness !! And the best bonus ?! Homemade fettuccine !! Happy Sunday guys !!
It’s alllll about the broccoli rabe this weekend. It started with broccoli rabe pizza and now we’re ending it with broccoli rabe pasta. And it’s Sunday….so you know we need pasta….and not just any pasta….homemade pasta. But to be honest you don’t need homemade pasta to make this classic Italian dish good.
It’s super saucy, has alllll the white beans and broccoli rabe, is a little spicy, and definitely makes you feel comfy and cozy when it’s cold and it’s Sunday. Because we all know the Sunday scaries are definitely lurking for those of use who have to work tomorrow. So pasta and wine is necessary.
And the birds lost today…officially ending their season. So we need all the comfort food we can get !! And all the wine we can get because it's not Sunday without pasta and wine, ya know ?!
Hope everyone has a great week ahead !!
Ingredients
1 head broccoli rabe; trimmed and cleaned
3/4 cup olive oil; divided
1 garlic clove; minced
salt and pepper
red pepper flakes
2 (19 ounce) can cannellini beans; undrained
1 pound fettuccine; homemade or store-bought
Directions
In a large pot, add 1/4 cup of olive oil. When hot, add the garlic, salt, and red pepper flakes. When the garlic sizzles, add the broccoli rabe. Cover and cook for about 8 - 10 minutes, stirring frequently. Set aside.
In a large skillet, add the beans and remaining 1/2 cup of olive oil. Season with salt, pepper, and red pepper flakes. Heat over medium heat until bubbling and combined. Lower heat and keep warm.
Cook the pasta. Drain, saving 1 cup of cooking water. Add the pasta to the skillet with the beans. Continue to cook over low heat until sauce thickens. Add pasta water as needed.
Serve topped with broccoli rabe.
