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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cannellini and Escarole Pasta Recipe

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This recipe for Cannellini and Escarole Pasta is from The Montesi Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 T olive oil
3 cloves garlic minced
1 lb plum tomatoes (or 1 can plum tomatoes drained)
salt and pepper
sage leaves
1 can cannellini beans
1 head of escarole or broccoli rabe
1 lb rigatoni or penne
Directions:
Directions:
Cook beans with some water till soft and creamy -- water should be absorbed. Set Aside

Steam escarole or broccoli rabe. Set Aside

Saute garlic and sage leaves in olive oil for 2 minutes (do not brown). Add tomatoes, salt & pepper. Simmer for about 20 minutes.
Add beans and simmer for about 10 minutes.

Cook pasta - drain and add to bean mixture. Add cooked greens cut into small pieces and grated cheese.
Number Of Servings:
Number Of Servings:
6 - 8
Personal Notes:
Personal Notes:
This is the best -- it is in Grandma's own handwriting.

 

 

 

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