Garlicky White Beans, Sage and Orecchiette

Total Time:
20 min
Prep:
5 min
Cook:
15 min
Ingredients
  • Salt
  • 3 cups orecchiette
  • 6 medium size fresh sage leaves or 1 teaspoon dried
  • 2 cloves garlic
  • 1/2 cup (packed) fresh parsley leaves
  • 2 cups cooked white beans or 19 ounce can drained white beans
  • 1/3 cup olive oil
  • 1/4 cup dry white wine
  • 1/2 cup small dice of mixed yellow, green and red bell pepper, for garnish
  • Grated Asiago cheese
Directions
  • Bring large pot of salted water to a boil. Add pasta and cook until it is tender.

  • Cut fresh sage leaves into fine shreds; peel and mince garlic, chop parsley. Rinse and drain canned beans.

  • Heat olive oil in a medium size saucepan. Add garlic and sage and cook for 10 seconds. Add wine and cook until evaporated, about a minute. Add beans, cover and simmer until heated through: 2 minutes. Remove from heat and stir in parsley, season to taste with salt and pepper. Keep warm, covered, off heat, until pasta is done.

  • Drain pasta and return it to the pot, off heat. Stir in bean mixture, toss well and serve immediately garnished with raw peppers. Pass cheese separately.


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