Orecchiette w/ White Beans, Broccoli Rabe & Lemon
Yield: Serves 4-6
  • 1 lemon
  • 3 tbl olive oil
  • 3 anchovy fillets (optional but encouraged), chopped
  • 4 garlic cloves, thinly sliced
  • 1 bunch broccoli rabe, thick stems removed
  • ½ cup white wine
  • 2 cups cooked cannellini beans
  • 1lb orecchiette
  • lots of Parmesan for serving
  1. Slice lemon as thinly as possible and remove seeds (this is a bit tedious in know). Cut slices in half and set aside - toss the end pieces.
  2. Start heating water for pasta.
  3. Heat olive oil in a large sauté pan or pot. Add garlic and anchovies and cook, stirring often until just starting to brown (but be very careful not to burn the garlic!). Add lemon and let cook, stirring occasionally until lemons soften and start to get some color, about 5 minutes.
  4. Add broccoli rabe, tossing to coat it in the lemon mixture, then pour in the white wine and scrape around the bottom to get any browned bits unstuck. Let cook until broccoli rabe has wilted and charred slightly, 5-7 minutes.
  5. Add beans and season with salt and pepper if needed (be careful with the salt if you used anchovies).
  6. Cook pasta according to box instructions, drain and add to broccoli mix. You can toss in some parmesan here or just have it on the table.
The beans can be cooked a few days in advance and kept in the fridge. If you must used canned beans, rinse thoroughly before adding them.
Recipe by Eat Some Wear Some at http://eatsomewearsome.com/one-pot-of-beans-five-easy-dishes/