Fusilli with Rapini & Cannellini Beans

Fusilli with Rapini & Cannellini Beans

Ingredients

  • 1 box Jovial Fusilli of choice 
  • ¼ cup pasta water 
  • 1 bunch rapini, cut into large 2” chunks 
  • ⅓ cup Jovial Extra Virgin Olive Oil 
  • 4 cloves garlic, minced 
  • ¼ teaspoon chili flakes 
  • ¾ cup oil packed sun-dried tomatoes 
  • 1 (13 oz) jar Jovial Cannellini Beans, drained and rinsed 
  • 1 teaspoon salt, or to taste 
  • Parmigiano Reggiano, optional 
Organic Einkorn Traditional Fusilli

Organic Einkorn Traditional Fusilli

$4.49
Regular price
Organic Cannellini Beans

Organic Cannellini Beans

$3.79
Regular price
Organic Extra Virgin Olive Oil, 1L

Organic Extra Virgin Olive Oil, 1L

$36.99

Recipe by Katie Farina. A simple but hearty pasta dish that combines rapini, cannellini beans, and sun-dried tomatoes into a crave-worthy dish. If you are not familiar with rapini, it is very similar to broccoli but a little more delicate and is found all over Italy. Usually we can find it here in the United States from late fall to early spring. It is commonplace in Italy to add beans to pasta too, making this the perfect one-pot, vegetarian protein-packed meal! You can use your favorite Jovial pasta for this recipe, we went with Einkorn Fusilli for added flavor. 

Instructions

  1. Cook pasta according to package directions in plenty of salted boiling water. Being sure to save ¼ cup of the pasta water. 

  1. Blanch rapini: Create an ice bath by filling a small bowl with a few handfuls of ice and fill halfway with water. Bring a small pot of water to a boil, lightly salt. Drop rapini in the boiling water for 1 minute. Drain and immediately place in ice bath. Once rapini is cool, drain.   

  1. Meanwhile, heat a large sauté pan over low heat. Once hot add olive oil, once oil is hot add garlic and chili flakes. Sauté until fragrant, 1-2 minutes. 

  1. Add sun-dried tomatoes and cannellini beans to pan. Add cooked pasta, blanched rapini, and reserved pasta water. Salt or parmesan to taste.  

Notes:  

  • Do not forget to salt your pasta water. Because we are using the pasta water to loosen the sauce, it is important to salt the water as it will add another layer of flavor to the pasta. 

  • When prepping your rapini be sure to discard the lower stems as they are too tough to eat.  

  • Blanching the rapini is an important step; it stops the cooking process so it will keep your rapini bright green in color when you add it to your pasta.  

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Fusilli with Rapini & Cannellini Beans