Pasta with Roasted Rapini and Beans

February 1, 2010

Pasta with Roasted Rapini and Beans

Philippe, Tucson CSA.  Adapted from BayAreaBites blog

1 bunch rapini, chopped in 1 inch pieces
1-2 cup cooked beans (e.g. pinto, blackeyed, mayocoba)
3-4 garlic cloves sliced
Olive oil
Salt and pepper
Parmesan cheese

Preheat oven to 350 degrees.
In large baking dish, toss rapini and garlic with some olive oil and some salt.  Bake for approx. 10 minutes, or until the rapini stems are tender.  Don’t worry if the leaves become crisp; they’ll taste great.
Take the rapini out of the oven and set aside.
In a medium pan, heat the remaining 2 tablespoon olive oil and stir in the cooked beans.  Season with salt and pepper to taste.  Add some water if desired.
Mix rapini with beans and serve on a bed of pasta.  Garnish with grated parmesan cheese.

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