Fusilli With Garbanzo Beans Recipes

Steps:

• Bring a large pot of salted water to a boil over high heat. Cook the pasta 2 minutes less than the packaging suggests, about 8 minutes. Drain well, reserving 1 cup of the pasta water.
• Using the large holes on a box grater, grate the flesh of the tomatoes, stopping when you are left with just the skin. Heat a large straight-sided skillet over medium-high heat and add the oil. Once the oil is hot, add the garlic and cook, stirring constantly, until the garlic is fragrant and beginning to brown, about 2 minutes. Add the grated tomatoes, whole basil and 3/4 teaspoon salt to the hot oil. Reduce the heat to medium-low and cook for 5 minutes.
• Remove the garlic and basil stems from the pot and stir in the ricotta. Add the pasta followed by the Parmigiano-Reggiano. Stir to combine and coat everything in the sauce.
• Cook for another 2 minutes to finish cooking the pasta and thicken the sauce slightly, adding pasta water if the sauce ever looks too dry. Stir in the chopped basil and serve topped with additional ricotta and Parmigiano-Reggiano.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the broccolini during the last 3 minutes. Reserve 1 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large, deep skillet over medium-high heat. Add the jalapeno and cook, stirring, until softened, about 1 minute. Add the beans, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the beans start to crisp, about 3 minutes.
• Add the pasta and broccolini to the skillet along with 1/2 cup of the reserved cooking water and the pecorino. Cook, stirring, until the pasta is coated, adding more of the reserved cooking water as needed to loosen; season with salt and pepper. Top each serving with the mozzarella and more grated pecorino; drizzle with olive oil.

Steps:

• Bring a large pot of water to a boil over high heat. Sprinkle generously with salt. Add the pasta and cook 1 minute less than the package instructions, about 5 minutes. Drain well, reserving 1/3 cup of pasta water.
• Meanwhile, heat a large skillet over medium-high heat. Add the oil and shallots with 1/2 teaspoon salt and cook for 1 minute. Add the green beans and another 1/2 teaspoon salt. Cook, stirring often, until the beans are just cooked through, about 4 minutes. Stir in the peas and cook another minute to warm through. Add the cooked pasta to the skillet along with the reserved water. Top the bare pasta with the Parmesan and add the pesto. Toss well to coat. Dollop the ricotta over the top and serve.

Steps:

• In a large pasta bowl, toss together the tomatoes, minced garlic, salt, pepper, olive oil, and mint or basil. Allow to sit at room temperature for 30 minutes to an hour. Taste and adjust seasonings.
• Meanwhile shell the beans and combine with the onion, water, the crushed garlic cloves, bouquet garni and salt to taste in a heavy saucepan or soup pot. Bring to a boil, reduce the heat, cover and simmer 45 minutes, or until the beans are tender. Taste and adjust salt. Remove and discard the onion, the bouquet garni and the garlic cloves. Drain though a colander set over a bowl. Stir the beans into the tomato mixture.
• Bring a large pot of water to a boil, salt generously and add the pasta. Cook al dente, drain and toss with the tomatoes and beans. If desired add about 1/4 cup of the bean broth. Add the feta cheese, toss again and serve at once.

Steps:

• Bring a large pot of salted water to boil for the pasta. Meanwhile, warm the olive oil over medium heat. Add the garlic, onion and escarole, and cook, stirring frequently, for 5 to 10 minutes until escarole is wilted. Add the beans and rosemary and saute for one minute. Add the chicken broth, salt and pepper and simmer for 5 minutes. Taste, adjust the seasoning with additional salt and pepper, cover and set aside.
• Boil fusilli until tender and drain. Toss the pasta with the warm beans. Add parsley and divide among 4 pasta bowls, garnishing each with Parmesan.

Steps:

• In a large saucepan, over medium heat, cook beef, red pepper flakes, and onion until the meat is browned and onions soften.
• Add garlic and mushrooms, and cook, stirring frequently, until mushrooms soften (5 minutes).
• Drain off fat.
• Stir in undrained tomatoes, cheese, Italian seasoning, sugar, salt, and pepper.
• Bring to a boil.
• Reduce heat to low, and simmer, uncovered, stirring occasionally, until most of the liquid has evaporated (about 40 minutes).
• Cook pasta according to package directions (15 minutes).
• Drain and keep warm.
• Gradually stir the whipping cream into the sauce.
• Arrange the pasta on plates or on a serving platter.
• Spoon sauce over pasta.
• If desired, garnish with rosemary.

Steps:

• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain and rinse with cold water to cool. Drain again.
• Combine 1/4 cup mint, lemon juice, vinegar, garlic and lemon peel in large bowl. Gradually whisk in oil. Add pasta, tomatoes, garbanzo beans and feta cheese. Toss to blend well. Season salad to taste with salt and pepper. (Can be prepared ahead. Let stand at room temperature 2 hours; or cover and refrigerate overnight, them let stand at room temperature 1 hour before serving.)
• Mound salad on large shallow platter. Garnish with additional mint.

Steps:

• Soak potatoes and beans until ready to use.
• Bring large saucepan of water to boil, add salt, potatoes, beans and pasta.
• Cook until pasta al dente and vegetqables tender.
• Meanwhile put basil, garlic, pine nuts and olive oil in blender. Puree until smooth.
• Strain pasta mixture and return to saucepan.
• Add pesto and stir through.
• Season to taste and serve with parmesan cheese.

Steps:

• Cook pasta until al dente. Cover and set aside.
• Cook bacon, onion and garlic in frypan. Cook until bacon is crispy.
• Stir in cream, peas and parsley. Simmer uncovered for 4 minutes.
• Add cream mixture to pasta. Stir over heat till combined and warmed through. Season to taste.

Steps:

• Place bay leaves and peppercorns in a piece of cheesecloth, tie with a piece of kitchen twine, and place in a medium saucepan; add the beans, onion, and salt. Cover with cold water, and bring to a boil over medium-high heat. Reduce heat to low, and simmer until beans are just tender, 15 to 20 minutes. Remove from heat, and let beans stand in the liquid until cool. Drain, reserving liquid. Set aside. Discard cheesecloth and onion.
• Bring a large pot of salted water to a boil for pasta. Pour olive oil into a large skillet, and place over medium-high heat. Add the sausages, and cook, stirring with a wooden spoon to break up the large pieces, until well browned, 8 to 10 minutes. Add the leeks, garlic, and thyme; cook, stirring frequently, until softened, about 4 minutes. Reduce heat to low; add beans and 1 cup reserved cooking liquid. Bring to a simmer.
• Cook the pasta until al dente, about 9 minutes (meanwhile, cover the skillet with the sausage mixture, and keep at a low simmer). Drain in a colander, and transfer to the sausage-and-bean mixture. Add the parsley, season with salt and pepper, and toss to combine. Serve, topped with grated Parmesan cheese, if desired.