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Pasta with beans & greens

Posted by Jeanne on May 5, 2010

I forgot about Cinco de Mayo.  Uh, oops?

I am excited about this dinner, even though it’s not all that exciting – this is our first dinner planned around things we got at the farmer’s market.

Pasta with beans and greens

2 TB olive oil, divided

Half an onion, finely diced

3 cloves garlic, finely minced

1 large bunch kale, very large stems removed and leaves cut into strips

14 oz. smoked sausage (we used a smoked Polish sausage – something spicy like andouille would be really good too)

3 cups of cooked beans (or 2 cans drained beans – I used Rancho Gordo Borlotti beans that I cooked on Sunday.  This was half of the beans, so I still have about 3 cups left to play with!  Whoot!)

Red pepper flakes

Salt & pepper

8 oz. pasta (we used whole wheat, and both penne and rigatoni.   The dregs left from a couple batches of soup I think.)

Parmesan cheese

Place a large pot of water on to boil.  Salt the water well – Mario Batali says that pasta water should be approximately the salinity of sea water.

While the water comes to a boil, heat 1 TB olive oil over moderate heat in a large skillet with a lid.  Add onion and garlic and saute until soft, about 5 minutes.  Don’t let them brown.  Add greens and about 0.25 C water – cover and steam for a couple of minutes.

By now the water should be boiling – add your pasta and cook until just done.

Add sausage and beans to the pan with the onion, garlic, and greens.  Stir to combine.  Add salt, pepper, and red pepper flakes as desired – I like about 0.25 tsp of each to start.

Drain your pasta and top with the beans and greens mixture.  Stir to combine, drizzle the remaining 1 TB of olive oil over the top, and sprinkle with Parmesan cheese.

Serve immediately.

And enjoy.

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