Cannellini Beans with Escarole and Spaghetti
Catherine Cappiello Pappas
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·29 oz. can of cannellini beans – drained
·2 heads of escarole – washed and ripped
·4-5 cloves of garlic – chopped
·3 – 4 marinated chili peppers - chopped
·juice of ½ lemon
·½ tsp. salt
·½ tsp. black pepper
·½ tsp. red pepper flakes
·½ cup of chicken broth
·2-3 tablespoons of olive oil
·1 lb. of spaghetti – prepared as directed
·grated romano or parmesan cheese
How to Make Cannellini Beans with Escarole and Spaghetti
- Heat a large cast iron frying pan with olive oil; add the garlic and chili peppers to sauté on low.
When the garlic is fragrant add the escarole and cover slightly. The escarole will cook down.
Add the chicken broth, lemon juice, beans and seasonings and toss. Simmer on low heat while preparing the spaghetti.
Lift the spaghetti into the escarole and toss.
Finish with a drizzle of olive oil and grated cheese.