Barilla® Collezione Orecchiette with Rapini, Cranberry Beans, Lemon, Garlic and Pecorino Romano
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Fall weather and the changing of seasons means lots of ways to enjoy cranberries! The lemons and cranberries in this dish have notes of tartness, but are balanced by the nuttiness of the broccoli rapini, and the creamy elements from the butter, olive oil, pasta cooking water and Romano cheese. Tossed with delicious Barilla Orecchiette, makes this a wonderful meal to enjoy all winter long!
Ingredients
Ingredients for 8 people
1 box Barilla® Colezzione Orecchiette
½ cup olive/canola oil blend
2 tbs thinly sliced garlic
1 tsp red chili flakes
6 ounces rapini, cut into 1” pieces
2 ounces pasta cooking water
8 ounces cooked cranberry beans
2 tbs unsalted butter
¼ cup extra virgin olive oil
3 tbs grated Pecorino Romano cheese
2 each lemon, juice, freshly squeezed
Kosher salt and freshly ground black pepper to taste
Cook pasta according to package directions and keep the pasta liquid
Meanwhile in a large skillet, combine the oil, garlic and chili flakes, and cook over medium heat to lightly toast the garlic, about 3-4 minutes
Add the rapini, and season; toss to combine and increase the heat to medium high heat
Cook to wilt the rapini, about 4-5 minutes, then add the pasta water, beans and cooked pasta
Toss well, allowing the pasta to cook in the sauce for a minute
Add the butter, olive oil and Pecorino Romano and toss well until creamy; add the lemon juice and mix; taste and adjust seasoning and consistency as needed (the sauce should be light and coat the ingredients)
Transfer the pasta to a serving dish and top with freshly grated Pecorino Romano
