Spaghetti with rapini and cannellini beans is a standout dish and easy to make. While rapini is known to have a bitter taste, that’s what makes it so good. Pairing it with the right ingredients can make this dark leafy green vegetable your new favourite choice. I love the bitterness, but it’s not as bitter as you might think, so hop on the rapini train with me and try some other recipes I have with one of my favourite vegetables. This pasta dish is simple to make and is very filling with the addition of the cannellini beans, which also add a nice creaminess to the overall sauce. Give it a go!
SPAGHETTI WITH RAPINI, CANNELLINI BEANS & PARMIGIANO-REGGIANO
Recipe by Mark Calaminici | Food Loves Company
3 tbsp. Extra virgin olive oil
3 tbsp. Butter
2 cloves of garlic, thinly sliced
Chili flakes, to taste
1 can cannellini beans, drained and rinsed
Salt, to taste
Freshly cracked pepper, to taste
1 bunch rapini, finely chopped
Juice of ½ a lemon
1 lb Spaghetti, reserve pasta water
80g Parmigiano-Reggiano, finely grated
1. In a large frying pan over medium heat, heat extra virgin olive oil and butter. Add garlic, chili flakes, beans and season with salt and freshly cracked pepper. Sauté until beans start soften and brown. One the beans have softened and browned a bit, mash half of the beans with a wooden spoon or fork. This will help create a creamy texture.
2. Cook the Spaghetti in a large pot of boiling salted water until al dente, according to package instructions. Reserve pasta water.
3. Add a ladle of pasta water to the pan with the beans, this will help create the sauce. Add rapini and sauté as it cooks down, just before adding the pasta add the juice of half a lemon. Remove pasta a couple minutes before al dente to finish cooking in the pan. Add pasta to the pan along with a ladle of pasta water and mix and toss to incorporate everything adding more pasta water if needed. Turn off heat and add Parmigiano-Reggiano a handful at a time while mixing and tossing. Finish with more Parmigiano-Reggiano (optional). Enjoy!