The best pasta meets the ultimate superfood (beans) in this gorgeous recipe.
While the original recipe from ricardocuisine.com includes a tiny bit of wine, if you have any reservations about consuming alcohol, try white wine vinegar, rice wine vinegar or apple cider vinegar* instead, which contains no alcohol.
Time: 15 minutes prep, 20 minutes cooking
Good for: Fibre, protein, iron, folate, calcium, zinc (this is just from the beans alone!) and omega 3
375g whole-wheat penne
454g green beans, cut diagonally into 2 or 3 pieces
115g mild or spicy pancetta, chopped
2 tbsp olive oil
1 clove garlic, finely chopped
1/4 cup white wine/white wine vinegar*
1/2 cup chicken broth
1/2 cup walnuts, toasted and chopped
1/2 cup grated Parmigiano-Reggiano cheese
Salt and pepper
• In a pot of salted boiling water, cook pasta until al dente. Three minutes before the end of cooking, add beans. Drain and oil lightly. Set aside.
• Meanwhile, in a large skillet, brown the pancetta in oil. Add garlic and cook for 1 minute. Add the wine/vinegar* and broth and stir in pasta and beans. Continue cooking, stirring to coat pasta, until liquid has been absorbed. Season with salt and pepper. Serve and sprinkle with nuts and Parmesan.
And that’s that! Buon appetito!
*If you substitute white wine with apple cider vinegar, use half the amount the recipe calls for and replace the remaining liquid with water.
Recipe by Ricardo Larrivee; image courtesy of ricardocuisine.com