We’re going very vegetarian today. You won’t miss the meat, though, with this satisfying pasta dish.
Beans and broccolini provide lots of nutrients with supporting spiciness from some jalapeño and richness from two types of cheese.
Fusilli With Broccolini And Beans
12 ounces long fusilli or regular fusilli
2 bunches broccolini, trimmed and roughly chopped
1/3 cup extra-virgin olive oil, plus more for drizzling
1 red jalapeño pepper, halved, seeded and thinly sliced
2 (15.5 ounce) cans butter beans, drained and rinsed
Freshly ground pepper and salt
1/4 cup grated Pecorino Romano or Parmesan cheese, plus more for serving
1 cup halved bocconcini mozzarella balls (8 ounces)
1. Bring a large pot of 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.
2. Meanwhile, heat the olive oil in a large, deep skillet over medium-high heat. Add the jalapeño and cook, stirring, until softened, about 1 minute. Add the beans, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, about 3 minutes.
3. 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.
4. Top each serving with the mozzarella and more grated Pecorino then drizzle with olive oil.
Recipe from Food Network Magazine
‘Odd Anthem’ is the third album by Static In Verona, a project of musician Rob Merz. It’s filled with lots of catchy indie pop songs, but my favorite is this little experimental piece that closes out the record.
Check out Static In Verona on the Website where you can link to buy the music.