Lemony White Beans With Anchovy And Parmesan Recipes

Steps:

• Heat the olive oil in a large skillet over medium heat and add the garlic. Cook, swirling the skillet occasionally until the garlic is pale golden brown, 3 to 4 minutes.
• Add the anchovies, capers and red-pepper flakes, swirling until the anchovies melt and sizzle, the capers pop slightly, and the red-pepper flakes toast and bleed into the oil, about 2 minutes.
• Add the beans and season with salt and pepper. Reduce the heat to medium-low and toss to coat the beans in all the garlicky business. Let them cook until the flavors have melded and beans no longer taste like they came from a can, 8 to 10 minutes.
• Add half the escarole and toss to coat, letting it wilt ever so slightly. Transfer the beans and wilted escarole to a large serving platter or bowl, and mix in the remaining escarole. Scatter with the mint and parsley. Use a peeler or box grater to shave some Parmesan over all. Squeeze the lemon over everything just before serving.

Steps:

• Grate the zest from the lemon into a small bowl. Halve the lemon and squeeze the juice from half of it on top of the zest. Add the white beans, shallot or onion, grated garlic, red-pepper flakes and a large pinch of salt and toss well. Drizzle in 1 tablespoon olive oil and set aside.
• Bring a large pot of heavily salted water to a boil. Add pasta and cook until just shy of al dente, usually 2 minutes less than the package directs.
• Meanwhile, heat a 12-inch sauté pan over medium-high heat. When hot, add the remaining 3 tablespoons oil, then add the asparagus. Sauté until the asparagus is tender and starting to brown at the edges, 7 to 10 minutes. Add a big pinch of salt and the sliced garlic and sauté until the garlic is lightly golden, 1 to 2 minutes longer.
• Dip a coffee mug or glass measuring cup into the pasta water and scoop out about 1/2 cup of it to use for the sauce. Drain pasta, shaking it well. Add pasta, bean mixture, parsley and Parmesan to sauté pan and cook until the beans are hot and the pasta is al dente. If the mixture looks dry, splash in some (or all) of the reserved pasta water. Squeeze remaining lemon half over pasta, toss and taste. Season with pepper; add more salt, red-pepper flakes and lemon juice, if desired.

Steps:

• Heat oil in a large Dutch oven or heavy pot over medium heat. Add lemon, anchovies, and garlic. Cook, stirring occasionally, until lemon is softened and brown in spots and anchovies fall apart, about 5 minutes. Add broccoli rabe; season with salt and pepper and cook, tossing occasionally, until bright green and crisp-tender, about 5 minutes.
• Add beans and 1/2 cup water to pot. Bring to a boil; reduce heat and simmer, stirring occasionally, until flavors have melded and liquid is reduced by half (you still want it to be saucy), about 5 minutes. Mix in parsley and 2 tablespoons Parmesan.
• Transfer to a platter, sprinkle with red pepper flakes, if desired, and top with more Parmesan.

Steps:

• In boiling water blanch the green beans for 2-3 minutes, and the zucchini for under 1 minute. Drain and rinse under cold water to stop the cooking process.
• Combine all ingredients, including the cooked veggies, tossing gently to mix everything together.
• Serve at room temperature.

Steps:

• Bring a large saucepan of salted water to a boil. Add lima beans and cook, stirring occasionally, until tender, about 4 minutes. Drain, rinse with cold water (to stop further cooking), then drain again, and pat dry with paper towels.
• Transfer lima beans to a bowl. Stir in oil, lemon zest, and lemon juice; season with salt and pepper. Divide among four serving plates, and sprinkle with Parmesan.

Steps:

• Bring a large saucepan of salted water to a boil. Add lima beans and cook; stirring occasionally, until tender, about 4 minutes. Drain, rinse with cold water, then drain again, and pat dry with paper towels.
• Transfer lima beans to a bowl.
• Stir in oil, lemon zest and lemon juice; season with salt and pepper.
• Divide among four serving plates and sprinkle with Parmesan.