Pasta with Radicchio, White Beans, and Rosemary
Course: Main Course
Calories: 402 kcal
- 1 cup dried large white beans such as cannellini, gigante, or runner beans
- Sea salt and freshly ground pepper
- ½ cup olive oil
- 1 red onion finely diced
- 3 garlic cloves chopped
- 2 tablespoons minced rosemary fresh
- 1 to 1 1/2 pounds radicchio sliced into ½-inch ribbons
- 1 pound dried pasta such as gnocchi or shells
- Freshly grated Parmigiano Reggiano
Sort through the beans, rinse them, and soak for 4 hours (or cover with boiling water and let stand for one hour), then drain. Rinse and re-cover with 2 quarts cold water. Add salt and oil; bring to a boil and simmer, partially covered, until tender, about 1 ½ hours. Drain and reserve the cooking water. If the beans aren’t fully tender, simmer them until they are.
Put on a pot of water for the pasta.
Heat 2 TBSP of the remaining oil in a wide skillet. Add the onion and sauté over high heat until lightly browned around the edges, about 5 minutes. Add the garlic, half the rosemary, and the radicchio and season with 1 teaspoon salt. Sauté until the radicchio is limp, add the beans and 1 cup of their cooking liquid. Bring to a boil, then lower the heat and simmer. Add liquid as needed for more broth.
Salt the pasta water, add the pasta, and cook until al dente. When done, drain and add it immediately to the pan. Add the remaining rosemary and season well with pepper. Toss everything together, then divide among heated pasta bowls. Drizzle the remaining olive oil over each serving, add another twist of pepper, and lightly grate the cheese over all.
Calories 402, Total Fat 11 g, Sat. Fat 3 g, Sodium 209 mg, Tot. Carb. 44 g, Protein 17 g, Sugar 5 g