Free Recipe Pasta with Shell Beans and Greens

Recipe Type: Free Pasta Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4

Ingredients for Pasta with Shell Beans and Greens Recipe

1 lb Cranberry beans (in pods)
-=OR=- 2
lb Greens; such as
1 c -Cooked, Dried Beans
-Mustard, Kale, Turnip
1 Bay leaf
– or a mixture
6 Sage leaves; -=OR=-
1 md Red onion; finely diced
1/2 ts -Dried Sage
3 pn Red pepper flakes
5 tb Fruity olive oil
12 oz Penne, ziti or shell pasta
4 Garlic cloves
Freshly ground pepper
1 md Carrot; finely diced

Pasta with Shell Beans and Greens Preparation

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 1/2 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. Deborah Madison – Prodigy Guest Chefs Cookbook

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