Beans and pasta are a match made in heaven (and your bowl)!
Serves: 4
INGREDIENTS:
- 1/3 cup extra virgin olive oil
- 3 cloves garlic
- 3 tbsp fresh parsley, chopped
- 15 ounces cannellini beans (canned or dried & pre-soaked)
- 1/2 tsp salt
- 1/2 red pepper flakes
DIRECTIONS:
- Finely chop 3 cloves of garlic and 2 handfuls parsley (roughly chopped to 3 tbsp).
- Warm up ⅓ cup extra virgin olive oil in a large skillet, add garlic and fry them on low heat for 30 seconds.
- Add the chopped parsley, 15 ounces cannellini beans (drained and rinsed), ¼ teaspoon salt, red pepper flakes, and cook them in the oil on medium-low heat for about 5 minutes.
- In the meantime, cook your pasta of choice - we suggest the Spinach Conchiglie ;)
- When the pasta is ready, reserve one cup of pasta cooking water, drain the pasta, and add it to the pan with the sauce.
- Add a tbsp of reserved pasta water (or more if necessary), toss, and cook for a minute or until the pasta is al dente and thoroughly coated in the sauce.
- Serve immediately with a couple of spoonfuls of the sauce on top.