35 minutes
A comforting dish featuring tender cannellini beans, small pasta, and a rich homemade beurre blanc sauce.
Cannellini Beans, rinsed
0 oz
cups
cups
cups
cups
Shallots, finely chopped
each
Small White Onion, finely chopped
each
tablespoons
Small Pasta Shells
cups
to taste
to taste
Parmesan Cheese, grated
cups
Pecorino Romano Cheese, grated
cups
1. Simmer Beans and Stock
Add the rinsed cannellini beans and chicken or vegetable stock to a large pot. Bring this mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
2. Prepare Beurre Blanc
In a small saucepan, combine the white wine, white wine vinegar, finely chopped shallot or small white onion, and unsalted butter. Simmer this mixture over medium-low heat for about 15 minutes.
3. Cook Pasta
Stir the small pasta into the pot with the beans. Cook the pasta until it's tender, which should take about 10 minutes.
4. Combine and Season
Once the pasta is cooked, stir in the beurre blanc. Season the dish with kosher salt and black pepper to taste.
5. Serve with Cheese
Serve the creamy cannellini bean and pasta dish with a generous sprinkling of grated Parmesan, Pecorino Romano, or your favorite strong hard cheese.
Replace cannellini beans with grilled chicken, sautéed shrimp, seared scallops, or for a vegan option, firm tofu or tempeh.
For an Italian version, add basil and tomato passata. For a Greek twist, mix in olives, feta, and oregano.
Include spinach, kale, arugula, sautéed mushrooms, sun-dried tomatoes, or artichoke hearts for depth.
Switch from penne to orecchiette to catch more of the beurre blanc and beans in each bite.
Sauté spinach or kale, or roast cherry tomatoes for added acidity and sweetness.
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