Fusilli with Broccolini and Beans
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 840 calorie
- Total Fat
- 36 grams
- Saturated Fat
- 12 grams
- Cholesterol
- 56 milligrams
- Sodium
- 1196 milligrams
- Carbohydrates
- 104 grams
- Dietary Fiber
- 15 grams
- Protein
- 35 grams
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
Ingredients
Kosher salt
12 ounces long fusilli pasta (or regular fusilli)
2 bunches broccolini (about 1 pound), trimmed and roughly chopped
1/3 cup extra-virgin olive oil, plus more for drizzling
1 red jalapeno pepper, halved, seeded and thinly sliced
2 15.5-ounce cans butter beans, drained and rinsed
Freshly ground pepper
1/4 cup grated pecorino romano or parmesan cheese, plus more for serving
1 cup halved bocconcini or pearl mozzarella balls (8 ounces)
Directions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the broccolini during the last 3 minutes. Reserve 1 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large, deep skillet over medium-high heat. Add the jalapeno and cook, stirring, until softened, about 1 minute. Add the beans, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the beans start to crisp, about 3 minutes.
- Add the pasta and broccolini to the skillet along with 1/2 cup of the reserved cooking water and the pecorino. Cook, stirring, until the pasta is coated, adding more of the reserved cooking water as needed to loosen; season with salt and pepper. Top each serving with the mozzarella and more grated pecorino; drizzle with olive oil.