Pasta With White Beans, Broccoli Rabe And Sun-Dried Tomatoes

May 10, 2008

1/4 cup sun-dried tomatoes

1 pound broccoli rabe, tough stems removed

1/2 pound rotini pasta

2 cups low-sodium vegetable broth

3 15 oz. cans cannellini beans, rinsed, drained or other white beans

2 tablespoons olive oil

4 medium garlic cloves, minced

1/4 teaspoon red pepper flakes

2 tablespoons chopped fresh rosemary or 2 tsps. dried rosemary

1/4 cup grated Romano cheese, optional

In large pot, bring 3 quarts water to a boil. Place sun-dried tomatoes in

small bowl. When water begins to warm, ladle 1 cup over tomatoes. Let sit about

10 minutes to soften. Drain and slice tomatoes into thin strips.

Add broccoli rabe to pot of boiling water and cook, stirring occasionally,

until tender, about 2 minutes. Remove with slotted spoon to drain. Cut broccoli

rabe into bite-size pieces.

Return water to a boil. Add pasta and stir to prevent sticking. Cook until

just tender, about 10 minutes. Drain; rinse under cold running water and drain

well.

In medium skillet, heat broth over medium heat. Pour 2 cans beans into blender

and slowly add hot broth. Puree until smooth.

In skillet, heat 1 tablespoon oil over medium-low heat; add garlic. As soon as

garlic begins to color, add red pepper flakes and pureed beans and stir to

combine. Add remaining can of beans to puree along with 2 teaspoons salt. Add

rosemary, then increase heat and bring to a boil, lower heat and simmer 5

minutes. Adjust salt to taste and add sprinkling of freshly ground pepper.

In another medium skillet, heat remaining 1 tablespoon oil over medium heat.

Add broccoli rabe and pinch of salt and toss until broccoli rabe is heated

through. Stir in sun-dried tomatoes.

To serve: Ladle bean sauce over pasta and top with mound of broccoli rabe and

tomato mixture. Sprinkle each serving with cheese if desired.

Yields 6 servings.

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