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Fusilli with Cannellini Beans & Mint
Served with Orange and Onion Salad
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Serves 4
Prep time: 15 minutes Total time: 30 minutes |
- 1 bunch mint
- 1 bunch flat-leaf (Italian) parsley
- 4 large oranges
- 1 large red onion
- 15 oz. can cannellini beans
- One lb. best-quality dried pasta such as fusilli, orechiette, or penne
- 3/4 cup grated Parmigiano Reggiano (or a small piece)
Shopping List
- Extra-virgin olive oil
- Garlic
- Red pepper flakes
- Sea salt
Pantry Items
- Chef’s knife
- Grater
- Large stockpot or pasta pot
- Measuring cups and spoons
- Mixing bowls
- Paring knife
- Strainer
- Wooden spoons
Tools
- Wine: A red Sicilian wine if you can find one; otherwise try a Cabernet Sauvignon
- Dessert: Banana pudding
Suggestions
- When you walk in the door
- Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat
- Get out Pantry Items
- Get out Tools
- Assemble the ingredients
- Open the wine and pour yourself a glass, immediately
- Prep
- Rinse and pat dry the herbs. Pluck 1 cup mint leaves. Pluck 2/3 cup parsley leaves.
- Peel and mince 2 cloves garlic.
- Drain and rinse the beans under cold water.
- If you don’t have grated Parmigiano, grate enough for 3/4 cup.
- Peel the oranges (remove the white and the orange part of the peel).
- Cut the oranges in large dice.
- Peel and dice the onions.
- Start Cooking
- Put the pasta in the boiling water and cook until it is al dente, 7-12 minutes depending on the pasta.
- Mince the mint leaves and put them in a large bowl.
- Pour 1/3 cup olive oil into the bowl and stir.
- Add the garlic, a pinch of red pepper flakes (if you like some heat) to the bowl and stir, add the beans. Toss, set aside.
- Put the oranges and the onions in a bowl. Mince the parsley, and add it to the oranges.
- Drizzle 3 tbsps. oil over the oranges and onions and toss, toss, toss. Season with salt and pepper, and toss again. Take the salad to the table.
- Check the pasta – it’s probably al dente. Drain it, reserving some of the cooking liquid.
- Turn the pasta into the bowl with the beans, and toss. If it seems dry, add some cooking liquid, 1 tbsp. at a time.
- Taste it for seasoning – you’ll definitely need to salt it, and maybe add more heat.
- Take the pasta to the table. Dinner is served! Don’t forget the wine.
