The Macaroni Marathon takes a quick step today with one of the easiest and healthy pasta dishes I know. I made this last night and served it to a guest. I was able to prep it before my company arrived and all I had to do when we were through with cocktails was to cook the pasta.
I had bought a large bag of asparagus at Costco and knew when I purchased it that one of the dishes I would make would be this favorite of mine.
2-3 TBS EV olive oil
Fresh asparagus ( 1 bunch) cut into 2″ pieces
15 oz can cannellini beans, rinsed and drained
2-3 cloves of garlic, finely minced
3/4 cup of chicken or vegetable broth
3 TBS pine nuts (optional)
Coarse salt and ground pepper
1/4 tsp red pepper flakes
1 lb linguine or penne
Grated Parmiagiano-Reggiano cheese
Reserve 1 cup of cooking liquid
Heat the olive oil in large braising pan over Medium heat. Add garlic and asparagus to pan and lightly sauté. Add cannellini beans and pine nuts (if using) and cook another 4-5 minutes. Add broth and simmer for a few minutes. Add pepper flakes, season with salt and pepper.
Meanwhile in large pot of boiling salted water, cook pasta per directions to al dente.
Add drained pasta to pan with asparagus and beans, add pasta water as needed and toss pasta to coat with a think sauce. Sprinkle with cheese.