Romanesco and White Bean Pasta
Servings: 2 people
Ingredients
- ½ head/230g romanesco cut in florets
- 1 c/190g cooked white beans great northern beans
- 2 green onions
- 1 tbs/15ml olive oil
- ¼ c/60 dry white wine
- ½ tsp red pepper flakes
- ¼ tsp ground pepper
- Salt to taste
- ¼ - 1/3 lb/150g short pasta
- Grated parmesan to serve*
Instructions
- Start pasta cooking according to instructions.
- Chop whites and 1” of green onions into ½” rounds and set aside.
- Heat olive oil in a pan over medium heat. Add romanesco florets. Saute gently, stirring frequently.
- When just starting to soften on the points, about 2 minutes, add wine, white beans, onions, red pepper flakes, and pepper. Reduce to medium-low and cook for a further 3-4 minutes, until liquid is about half reduced and the romanesco can be easily pierced with a fork.
- Taste and season with salt as needed. Start with about ¼ tsp.
- Strain pasta and toss with romanesco.
- Serve with grated parmesan.
Notes
*Asiago can also be nice here.
If you want to make the dish a little more acidic and complex, some sliced dried tomatoes can be added at the same time as the beans. I suggest increasing the wine slightly if you go for this.