"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

Fusilli with White Beans, Broccoli Rabe and Pinenuts Recipe

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This recipe for Fusilli with White Beans, Broccoli Rabe and Pinenuts, by , is from The Gordon Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tara Gordon
Added: Tuesday, January 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb fusilli (gemelli, penne)
1 jar white beans, rinsed
1 head broccoli rabe, cleaned, chopped
1/3 cup pinenuts
4 cloves garlic
1/4 cup olive oil
Malden Sea Salt
red pepper flakes
black pepper

Directions:
Directions:
Boil water for pasta, follow directions on package. Pre-heat
oven to 300 degrees. Heat olive oil over medium to high heat,
and add pressed garlic. Cook until brown, about four minutes.
Add rabe, cook until bright green, about three minutes. Mix in
white beans and generous amount of sea salt. Cook an
additional two minutes until beans are heated through. Reduce
heat and add red pepper flakes. Bake Pinenuts for 5 minutes in
oven, until well toasted. In pan with rabe and beans add
pinenuts.Drain pasta and add to rabe and beans. Salt and
pepper to taste.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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