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Cannellini and Escarole Pasta Recipe

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This recipe for Cannellini and Escarole Pasta, by , is from The Montesi Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Deirdre Montesi
Added: Monday, November 19, 2007

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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