Cannellini-Bean Pasta With Beurre Blanc

Name: Cannellini-Bean Pasta With Beurre Blanc
Total time: 35 min
Ingredients: 1 (15-ounce) can cannellini beans, rinsed; 3 cups chicken or vegetable stock; 1/4 cup white wine; 1/4 cup white wine vinegar; 1 shallot or small white onion, finely chopped; 3 tablespoons unsalted butter; 1 cup small pasta, like shells; Kosher salt and black pepper; Grated Parmesan, Pecorino Romano or other strong hard cheese, to finish

4.0

(2.2k)

cooking.nytimes.com

Your recipes

Total: 35 minutes

Servings: 2

Author : Tejal Rao

butter cannellini beans chicken broth

Ingredients

Remove All · Remove Spices · Remove Staples

1 (15-ounce) can cannellini beans, rinsed3 cups chicken or vegetable stock1/4 cup white wine1/4 cup white wine vinegar1 shallot or small white onion, finely chopped3 tablespoons unsalted butter1 cup small pasta, like shellsKosher salt and black pepperGrated Parmesan, Pecorino Romano or other strong hard cheese, to finish

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Add the beans and stock to a large pot, and bring to a boil. Turn the heat down, and let simmer for 20 minutes.

Step 2

While the beans cook, combine the wine, vinegar, shallot and butter in a small saucepan. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Turn off the heat, and set the beurre blanc aside.

Step 3

Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked through, about 10 more minutes. Stir in the beurre blanc, and season generously with salt and pepper. Serve with a little grated cheese on top.

Top similar recipes

Curated for you