Garlicky White Beans, Sage And Orecchiette

Recipe Ingredients

3 cups	711ml	Orecchiette
6 cups	240g / 8.5oz	Fresh sage leaves (medium)
		(or 1 teaspoon dried sage)
2		Garlic cloves
1/2 cup	20g / 0.7oz	Fresh parsley leaves - (packed)
2 cups	320g / 11oz	Cooked white beans
		(or a 19-oz can drained white beans)
1/3 cup	78ml	Olive oil
1/4 cup	59ml	Dry white wine
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	55g / 1.9oz	Small-diced mixed yellow, green and red - for garnish
		Bell pepper
		Grated Asiago cheese - for garnish

Recipe Instructions

Bring large pot of salted water to a boil. Add pasta and cook until it is tender.

Cut fresh sage leaves into fine shreds; peel and mince garlic, chop parsley. Rinse and drain canned beans.

Heat olive oil in a medium-size saucepan. Add garlic and sage and cook for 10 seconds. Add wine and cook until evaporated, about a minute. Add beans, cover and simmer until heated through; 2 minutes. Remove from heat and stir in parsley, season to taste with salt and pepper. Keep warm, covered, off heat, until pasta is done.

Drain pasta and return it to the pot, off heat. Stir in bean mixture, toss well and serve immediately garnished with raw peppers. Pass cheese separately.

This recipe yields 4 servings.

Source:
PASTA MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # PS-6559 broadcast 06-07-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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