How To make Pasta with Shell Beans and Greens
1 lb Cranberry beans (in pods)
-=OR=- 1 c -Cooked, Dried Beans
1 Bay leaf
6 Sage leaves; -=OR=-
1/2 ts -Dried Sage
5 tb Fruity olive oil
4 Garlic cloves
1 md Carrot; finely diced
Salt 2 lb Greens; such as
-Mustard, Kale, Turnip - or a mixture 1 md Red onion; finely diced
3 pn Red pepper flakes
12 oz Penne, ziti or shell pasta
Freshly ground pepper SHELL THE BEANS then put them in a pan with water to cover; add the bay leaf, half the sage and 1 tablespoon of the olive oil. Slice 1 of the garlic cloves and add it to the pan along with the carrot. Salt lightly and simmer until the beans are tender, about 30 minutes. Add more water, if needed. When beans are tender, set them aside in the liquid. Remove tough stems of the greens; roughly chop leaves. Heat 2 tablespoons of the oil in a skillet and gently wilt the onion. Chop the remaining garlic and sage leaves and add them to the onion, along with the red pepper flakes. Cook for a few minutes, then add the greens. Add 1/2 cup or so of cooking water from the beans and salt to taste; cook until greens are tender, about 15 minutes. When greens are done, add beans and enough liquid to make a little sauce. Cook the pasta in a large pot of boiling, salted water. When it is done, scoop it out and add it directly to the greens and beans. Toss them together, then turn into a heated serving dish. Drizzle the remaining olive oil over the top, season with plenty of pepper and freshly grated cheese.
How To make Pasta with Shell Beans and Greens's Videos
Indian Style Macaroni Pasta | आसान और टेस्टी पास्ता | Masala Macaroni | Pasta Recipe |KabitasKitchen
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Preparation time - 30 minutes
Serving : 2
Ingredients:
Pasta/macaroni - 1 cup or 100 gms
French Beans
Capsicum -1
Tomatoes - 2
Carrot -1
Green Chilli -1
Red chilli flakes -1 tsp
Mixed herbs - 1tsp
Pasta mix - 1 tsp
Kashmiri red chilli powder -1 tsp
Tomato ketchup -2 tbsp
Cheese (optional)
Cooking oil -3 tbsp
Music by Kevin MacLeod;
Title - Life of Riley, Parting of the ways
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Pasta w/ Seafood Sauce & a Side of Fresh Green Beans ????
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Black Beans & Tomatos Pasta Recipe
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ADD one can of tomato paste with ingredients not showing in the video.
Ingredients: follow the instructions on the bag to cook 2.5 cups of large shell pasta. I like to add 1 teaspoon of butter and a pinch of salt to the boiling water for the pasta then drain and rinse.
1 can of Black Beans drain and rinse, 3 cloves fresh chopped garlic, 1/4 cup of fresh garden basil or you can use any fresh herb of your choice just play with your recipe, 3 cups variety of tomatoes, 3 chopped green or yellow peppers, 2 stalks chopped celery, green onions, and leeks,
dry ingredients are 1 tablespoon of each oregano, basil, garlic, cumin, Sneevy Love That Spice, 2 tablespoons or more for your skillet olive oil, 1 teaspoon and kosher salt, 1 teaspoon of honey or sugar, 1 cup vegetable stock.
optional: 2 chopped poblano pepper red pepper, shredded cheese mozzarella, and or smoke gouda cut in strips.
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25 PASTA RECIPES | Quick & EASY Dinners ANYONE CAN MAKE!
TASTY PASTA RECIPES | QUICK & EASY CHEAP MEAL IDEAS | WHAT'S FOR DINNER? | LET'S GET COOKING! Today I've gathered up twenty five of my favorite easy pasta recipes! I'm only showing 25 today but I have many more pasta recipes I absolutely lovee. The cooking methods range from oven baked casseroles, in the slow cooker & instant pot to just one pot on the stove top! Hope you enjoy these quick what's for dinner ideas pasta edition and find a little cooking inspiration! Thank you for all the support ????
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One-Pan Creamy Broccoli Pasta | Healthy & Delicious One-Pot Recipe
EPISODE 600 - How to Make a One-Pan Creamy Broccoli Pasta | Healthy & Delicious One-Pot Recipe
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Carla Makes Pasta e Fagioli | From the Test Kitchen | Bon Appétit
Join Carla in the Test Kitchen as she make pasta e fagioli! The key to a soup with fully developed savory flavor starts with the soffritto—a mix of aromatic vegetables that are slowly cooked in the first stage of cooking. Take your time sweating down the vegetables until they are completely softened before letting them take on any color. You’ll be surprised by how much volume they lose and how much liquid they release and by how much unquantifiable richness they lend to the final dish, which is nothing more than a combination of humble ingredients.
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Carla Makes Pasta e Fagioli | From the Test Kitchen | Bon Appétit