Pasta with shell beans& greens

 
                      PASTA WITH SHELL BEANS & GREENS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pasta                            Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Cranberry beans (in pods)
                         -ÿÿ
    1       c            -Cooked, Dried Beans
    1                    Bay leaf
    6                    Sage leaves -- -ÿÿ
      1/2   ts           -Dried Sage
    5       tb           Fruity olive oil
    4                    Garlic cloves
    1       md           Carrot -- finely diced
                         Salt
    2       lb           Greens -- such as
                         -Mustard, Kale, Turnip
                         - or a mixture
    1       md           Red onion -- finely diced
    3       pn           Red pepper flakes
   12       oz           Penne, ziti or shell pasta
                         Freshly ground pepper
 
   SHELL THE BEANS then put them in a pan with water to
   cover; add the bay leaf, half the sage and 1
   tablespoon of the olive oil. Slice 1 of the garlic
   cloves and add it to the pan along with the carrot.
   Salt lightly and simmer until the beans are tender,
   about 30 minutes. Add more water, if needed. When
   beans are tender, set them aside in the liquid. Remove
   tough stems of the greens; roughly chop leaves. Heat 2
   tablespoons of the oil in a skillet and gently wilt
   the onion. Chop the remaining garlic and sage leaves
   and add them to the onion, along with the red pepper
   flakes. Cook for a few minutes, then add the greens.
   Add 1/2 cup or so of cooking water from the beans and
   salt to taste; cook until greens are tender, about 15
   minutes. When greens are done, add beans and enough
   liquid to make a little sauce. Cook the pasta in a
   large pot of boiling, salted water. When it is done,
   scoop it out and add it directly to the greens and
   beans. Toss them together, then turn into a heated
   serving dish. Drizzle the remaining olive oil over the
   top, season with plenty of pepper and freshly grated
   cheese.
   
   DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
  
 
 
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