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Tuesday, July 17, 2012

Pasta with Greens and Beans

Last week, I was fortunate to cook some dishes at Blooming Glen Farm using some of the great produce that they were offering in that week's share.  It's always fun doing these demos--cooking for folks who really enjoy good food, talking with people who appreciate the wonderful fresh local ingredients, giving them some ideas of how to use their goodies.

There were a lot of requests for recipes, so I thought I'd put them out over the next several days.

First a great way to use greens (I used chard, but it could be kale, collards, whatever).  This is a pasta dish that's really good for you and a complete meal in one dish.

Pasta with Beans and Greens from Moosewood Restaurant Low-Fat Favorites

Serves 4-6
Want to make it a little bit less healthy, but even more tasty?  How about adding a little bit of cooked bacon and/or some grated Parmesan before serving?

1 cup onions, chopped
5-6 garlic cloves, minced or pressed
2 tsp olive oil
1 lb fresh greens, rinsed and chopped
3 cups cooked Roman, pinto, kidney or pink beans (or 2 15-oz cans, drained)
½ cup basil, finely chopped
1 lb short chunky pasta (ditalini, tubetti or orecchiette, for example)
Salt & pepper to taste
Juice of 1 lemon

1.      Bring a large covered pot of water to boil for cooking the pasta

2.      Meanwhile, in a large skillet or saucepan over low heat, saut√© the onions and garlic in the olive oil until golden, about 10 min.  Add the greens and 1 cup of water.  Increase heat to medium, cover, and cook for 5 min.  Add the beans and basil and continue to cook for 5 min.  Using a potato masher, mash some of the beans in the pan; add more water if the sauce is too thick.

3.      Meanwhile, when the water comes to a boil, add the pasta, stir, and cover until water comes to a boil.  Stir the pasta and cook, uncovered, until al dente.  Drain the pasta and toss with the beans and greens.  Add salt and pepper to taste and squeeze on some of the lemon juice.  Serve immediately.

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