Broccoli & Bean Pasta
More often than not, pasta is the only answer. Cooking for a crowd? Pasta. Haven’t got any fresh produce? Make pasta. Got some fresh veg? Add them to pasta. Happy? Pasta. Sad? Pasta.
This pasta is just a great all rounder, pretty much a pantry pasta, it’s great in this time of isolation.
I love that the sauce is basically a spicy garlic oil that’s balanced with the parsley and a squeeze of lemon to finish. It’s simple, packed with flavour and makes for a light spring lunch or dinner.
Notes
This recipe is totally adaptable, and the idea is always about using what you have, and making the appropriate substitutions
Pasta: I love Rigatoni because the beans & sauce get caught inside it, but use what you have, even a wholewheat pasta would work nicely
Beans: I prefer white beans for this recipe, because the flavours are quite mellow, so a butterbean or cannellini are ideal , but again, use any bean for added protein
Parsley: Fresh, frozen or dried work just fine
Serves 2/ Time- 15 mins
Ingredients
Rigatoni (250g/3 large handfuls)
Olive oil
3 Cloves Garlic
1 tsp Chilli Flakes
½ tin (200g) Haricot Beans
½ head Broccoli
2 tbsp Chopped Parsley
Salt & Pepper
1/2 lemon
Method
Cook the pasta in a large pot of salted boiling water until al dente
As the pasta cooks, mince your garlic, and chop the broccoli into small pieces (each floret into 4)
On a medium high heat, add the olive oil, garlic and chilli to a pan, and cook until fragrant and the garlic softens (this essentially makes a chilli garlic oil and blooms the dried chilli)
When the oil has turned a golden/amber colour add in the beans and ½ tsp salt, and cook for 3 or 4 minutes until the beans soften slightly (they may gain some colour)
Add in your broccoli and a little more salt and allow to cook through for a few more minutes until the broccoli is bright green, and almost cooked through
Reserve a cup of the pasta water and set aside
Add the pasta (drained), half the pasta water, extra salt and pepper to taste, and a drizzle of olive oil.
Continue to stir until the water is absorbed and the sauce thickens, enough to coat the pasta (you may need to add more pasta water)
Serve, with some extra pepper, a drizzle of olive oil and a squeeze of lemon
