Pasta With Beans and Greens Recipe | Recipe Cart
Creamy beans and hearty greens are the perfect pairing for pasta.
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Cooking tools:
- Spider strainer
- Saute pan
- Pot
- Stove
- Colander
- Fine-mesh sieve
- Wooden spoon
- Slotted spoon
- Grater
- Measuring cup
Ingredients
- 1/4 cup (60ml) extra-virgin olive oil
- 4 medium garlic cloves (20g), thinly sliced
- 3 anchovy fillets (5g) (optional; see note)
- 1/2 teaspoon (1g) red pepper flakes
- 1/4 cup (60ml) dry white wine
- 1 pound 5 ounces (3 cups; 600g) cooked dry white beans (such as cannellini or Great Northern) or two (15-ounce; 425g) cans low-sodium white beans, drained and rinsed (see note)
- 1 cup (240ml) bean cooking liquid, homemade or store-bought low-sodium chicken stock, or vegetable stock (see note)
- Kosher salt
- 12 ounces (350g) short tubular pasta, such as paccheri or rigatoni
- 1 bunch (8 ounces; 225g) lacinato kale, tough stems removed, leaves cut into 2-inch pieces (see note)
- 2 1/4 ounces (3/4 cup; 65g) grated Pecorino Romano cheese, divided
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