Tuscan Pasta and Beans |
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| Ingredients: |
1 lb ditalini 1 15 or 16 oz can canellini beans (you could use two if you wanted) 3 - 4 oz pancetta, chopped small 1 medium onion chopped 3 cloves garlic 1 can chicken broth splash white wine 1 tbs fresh chopped rosemary salt and pepper 1/2 - 1 tbs fresh chopped thyme olive oil for drizzling on the top grating cheese |
| Sautee pancetta in olive oil for about 2-3 minutes. Add onion and garlic and sautee until garlic is lightly brown and onion is translucent. Add canellini beans, rosemary, thyme, salt, pepper and sautee for approx 2 or 3 minutes. Add splash of white wine and chicken broth. Simmer on low while cooking the pasta. Drain pasta and put in pan with beans and liquid and toss. Serve with a drizzle of olive oil on top and grating cheese |
| Submitted by: Dale Ingenito |