AceFoodDesk says its nearly New Year and here’s a tasty food recipe from The Vintage Kitchen for you to enjoy with Kindness & Love XX from A&M

Ace Press News From Cutting Room Floor: Published: Dec.28: 2023: The New Vintage Kitchen Dairy-free, Gluten-free, Main Dishes, Nutritional powerhouse, Pasta, Side Dishes, Vegetarian options Published: 27 December 2023: TELEGRAM Ace Daily News Link https://t.me/+PuI36tlDsM7GpOJe

Penne with Broccoli Rabe and White Beans

At this time of year, our time fills up quickly with commitments, errands, and tasks. Yet, we still have to eat! It is tempting to just nibble away at that holiday tin of cookies and call it a day. Or we pick up the phone and order take-out, which is often more time consuming than making something ourselves from scratch that will be more nourishing, and satisfying. 

Enter, pasta, of course

      Pasta to the rescue. This dish is all from the pantry, and takes about 20 minutes to make from the moment you put the water on to boil. Much faster than any take-out we have around here.

Simple, but flavorful

      Sauté some delicious broccoli rabe with anchovies and garlic, toss in some white wine, some white beans, plop in the pasta, and the result was a satisfying bowl of not only comfort, but good nutrition as well; much needed this time of year.

Choose wisely

      I used a gluten-free brown rice penne here, but you can use any whole grain pasta you like for its important fiber. Broccoli rabe is one of our favorites with its slightly bitter edge, but if you don’t care for it, substitute broccoli or broccolini.  I added the pumpkin seeds for a little crunch. Just spritz them with a bit of neutral oil and toast in a pan just until starting to brown. It only takes a moment.

The pantry to the rescue

     While I usually make my beans from scratch in the pressure cooker, I keep some lovely organic, no-salt added canned beans on hand for a quick fix. Here, I used organic canned Great Northern beans, but again, use any bean you love and this will be delicious. What’s in your pantry? Did I say this was flexible?

Play with your food

      There’s lots more you could add to this – olives, artichokes, other favorite veggies, hot pepper flakes, mushrooms, some Parmesan or vegan Parmesan, and yes, you can omit the anchovies if fish is not in your diet. Add a bit of soy sauce if you do so. But simple is good too! 

Planned leftovers

      This serves four heartily with leftovers, or lots more as a side dish. The leftovers can be transformed into a tasty pasta salad the next day!

      Now, about those cookies…

Penne with Broccoli Rabe and White Beans

• ½ lb. Whole grain penne pasta, or other favorite
• 2 generous tbsp. fruity olive oil
• 1 bunch broccoli rabe
• 4 cloves garlic, minced
• 6 anchovies, plus 1 tbsp. anchovy oil
• 1 can Great Northern or other white beans, or 2 cups from scratch beans
• ½ cup dry white wine you like to drink
• 1/3 cup toasted pumpkin seeds
• ¼ cup chopped basil
• Basil and cherry tomatoes to garnish

      Put a pot of water on to boil, and gather your other ingredients. 

      Rinse the rabe, and chop across the whole bunch with four or five strokes. Peel and mince the garlic, and chop up the anchovies.

      Once you drop the pasta (mine took 9 minutes to cook) Heat the olive oil in a wok or large skillet. Add the rabe and let it sizzle for a couple of minutes. Top it with the garlic and anchovies, and mix everything up well. It’s easiest to use two wooden or stainless spoons like with a stir-fry and keep things moving for just another couple of minutes.

      Add the wine, salt and pepper, and cook another minutes or two, then toss in the beans, pumpkin seeds, and basil, and shut off the heat. 

You could stop here and serve this as a side dish. Really tasty!

      Once the pasta is ready, use a slotted spoon to dish it into the vegetables; a little pasta water coming along for the ride is perfect here. Mix well, taste for seasoning, and you’re good to go.

      Place in serving bowl, and garnish with the basil and a few cherry tomatoes, and finish with a drizzle more of your best olive oil.

Second Act: Pasta Salad

Mix together 2 tbsp. sherry vinegar, 2 tbsp. best olive oil, 2 large finely minced shallots, and a generous tsp. of your favorite French mustard. Mix well and let sit for a few minutes to soften the bite of the shallots.

Pour over the left-over salad and mix well. This will taste even better if you refrigerate for a half hour or more.

A very quick vinaigrette!

© Copyright 2023– or current year, The New Vintage Kitchen. Dorothy Grover-Read. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with active link and direction to this original post.

Supporter of: Slow Food Fair Trade USA Northeast Organic Farmers Association EcoWatch Let’s Save Our Planet No Kid Hungry Hunger Free Vermont Environmental Working GroupWorld Central Kitchen Sustainable America

Penne with Broccoli Rabe and White Beans

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