Pasta with two beans and escarole

Pasta, beans, and greens are a classic trio in Italian cookery. It’s easy to see why—the combination is healthful and hearty. Escarole is a sturdy green whose slight bitterness is tempered by cooking. You’ll find it near the lettuces in the produce section. If you’d like, you can substitute an equal amount of curly chicory or a medium-sized bunch of chard. Photos by Hannah Kaminsky.

Pasta with Two Beans and Escarole

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Recipe type: Pasta

Cuisine: Italian

Prep time: 

Cook time: 

Total time: 

Serves: 6

 

  • 8–10 oz fusilli or rotini (whole grain or tri-color)
  • 2 tbsp extra-virgin olive oil
  • 1 medium onion, chopped
  • 3–4 cloves garlic, minced
  • ½ large head escarole, well washed, cut into ½-inch wide strips
  • 1½ cups or 1 (15 oz) can cannellini (large white beans), drained and rinsed
  • 1½ cups or 1 (15 oz) can pink or kidney beans, drained and rinsed

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