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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Read all 5 reviews
By pamelay2000_4592614
Edgewater, NJ
on July 07, 2008
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I was really looking forward to this recipe but I thought it was really unremarkable. Perhaps I shouldn't have used canned white beans, perhaps I should have used 2 full cloves of garlic but instead I used super fresh garlic ( so fresh it hadn't developed the papery skin yet and garlic scapes. So all in all it was decently edible but I wouldn't make it again...
By Mrs. Dalton
wilton, ME
on April 18, 2008
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This was terrific! Will make it often.
By susansv_9267973
Redmond, WA
on December 25, 2007
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We have used this recipe as a pantry standby for over 10 years from her pasta cookbook. We also like to use pipette pasta instead sometimes - any pasta where the beans will get stuck in the pasta is good. We do not use the peppers garnish though just lots of parm cheese. This is always easy and always devoured in my family.
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