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DLW: Ditalini Pasta & White Beans with Garlic Rosemary Oil


I have been obsessed with white beans as of late.  No explanation…I just want them, all the time.  Also, tuna.  No idea why.

Luckily, Smitten Kitchen delivered and we whipped up this dish for dinner last week.  She mentioned that it makes enough to feed a couple starving armies…so we halved the recipe and still had plenty of leftovers for lunches during the week!

Ditalini Pasta & White Beans with Garlic Rosemary Oil

½ medium onion, cut into big chunks
½ medium carrot, in big chunks
½ celery stalk, in big chunks
3 garlic cloves, 2 left whole, 1 finely chopped
¼ cup flat-leaf parsley leaves
pinch of crushed red pepper flakes (or to taste)
¼ cup olive oil, divided
Coarse or kosh salt
1 to 2 tablespoons tomato paste
1 15-ounce can small white beans (such as Great Northern or Cannelini), rinsed
½ pound short tube pasta we used Ditalini
½ tablespoon minced fresh rosemary

Pulse onion, carrot, celery, whole garlic cloves, parsley, and red pepper flakes (to taste) in a food processor until finely chopped. Heat 4 tbsp. oil in a large, heavy pot over medium heat and add vegetable mixture to pot. (Quickly rinse, but no need to fully wash, food processor as you’ll use it again shortly.) Season generously with salt. Cook, stirring from time to time, until vegetables take on a bit of color, about 10 minutes. Add tomato paste and cook it into the vegetables for another minute. Add 1 cup water and use it to scrape up any bits stuck to the pot. Let simmer until liquid has almost disappeared, about 5 to 8 minutes.

Add beans and 2 more cups of water to the pot and simmer until the flavors meld, about another 15 minutes.

Meanwhile, cook pasta until al dente, or still a little firm inside.

Reserve 1 1/2 cups cooking water from your drained pasta.

Transfer one cup of the bean mixture to your rinsed food processor and purée it until smooth, then stir it back into the sauce to thicken it. Add drained pasta and 1/2 cup cooking liquid to bean sauce and cook the mixture together, adding more pasta cooking liquid as needed, until the sauce coats the pasta, about 1 to 2 more minutes.

To serve: Heat remaining 1/4 cup olive oil in a tiny saucepan over medium-low heat with garlic and rosemary, until sizzling stops. Divide pasta between serving bowls and drizzle garlic-rosemary oil over each.

Next time we make this, we will wait until the very end to add in most of the beans as we found that we liked them a bit toothier and less mushy.  And please, don’t underestimate how critical the garlic rosemary oil is at the end.  I would even recommend making more of the oil for leftovers and dredging some crusty bread through it.

This is a great vegetarian hearty and filling dish despite looking a little bland.  Who knows, next time I might go crazy and throw some lightly dressed arugula on top!

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Spanish Pea Soup with Crispy Ham


Oh, March…you don’t really belong to winter…and yet you’re not a full-fledged spring month either.  Sigh…

I don’t know about you, but this time of year, I start craving all things spring.  Ramps, fiddleheads, greens, onions and asparagus, but there is one vegetable in particular that I look forward to the most.  Spring peas.  I think my devotion to the fresh-from-the-garden-spring-peas comes from disliking all peas that were placed in front of me before sometime in my mid-twenties…and is most likely related to the fact that 99% of those were of the frozen or canned variety.

Here’s a revelation.  This Spring Pea soup can be enjoyed any time of year.  Let me say that again, you can enjoy the delightful crisp and sweet taste of spring peas any time you feel like it.  Herein lies the genius of this Spanish Pea Soup with crispy ham and the Barefoot Contessa!  So even if it is still dumping snow in your neck of the woods…it can be springtime in your mouth!

Spanish Pea Soup with Crispy Ham

Good olive oil
½ cup chopped shallots (2 large shallots)
1 tablespoon minced garlic (3 cloves)
4 cups chicken stock, preferably homemade
2 pounds frozen peas, such as Bird’s Eye Sweet Garden
Kosher salt and freshly ground black pepper
6 thin slices Spanish Serrano ham or Italian prosciutto

In a deep (8 x 5-inch) heavy-bottomed saucepan, heat 2 tablespoons of olive oil over medium heat. Add the shallots and saute for 3 to 5 minutes, stirring occasionally, until tender and lightly browned. Add the garlic and cook for 1 more minute. Add the chicken stock, frozen peas, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Lower the heat and simmer for 5 minutes. Puree with an immersion blender until coarsely pureed, season to taste.

Meanwhile, preheat the oven to 425 degrees. Place the ham in a single layer on a sheet pan and roast for 5 to 8 minutes, until crisp.

Reheat the soup and serve in shallow bowls with a slice of crispy ham on top. Drizzle with a little olive oil and serve hot.

The ham is an integral part of this dish…a nice salty and crunchy complement to the sweet peas.  We opted to serve some crusty bread alongside and we couldn’t resist yet another Barefoot Contessa recipe for Garlic Roasted Cauliflower to make the dinner a bit heartier.

This is so simple, quick and fresh that it makes a perfect weeknight meal, and leftovers are wonderful, even served cold for lunch with a dollop of creme fraiche and of course the drizzle of olive oil and a sprinkling of sea salt!

What is your favorite spring craving?

 

 

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