Recipe Instructions:
Ingredients
250 g pasta I like to use penne
1 tin white beans rinsed
4-5 cloves garlic finely chopped
1 small white onion or large banana shallot finely diced
1/2 cup white wine or 1 Tbs mirin & ⅓ cup water
1 tsp Marigold Stock Powder or other vegetable stock/bouillion powder
200 g Half a small green cabbage chopped OR 1 big handful of kale OR other greens chopped
2 tbs fresh rosemary finely chopped: You can also used oregano, thyme or sage. Fresh or dried
2 Tbs olive oil
Salt & Pepper to taste
Instructions
Put the pasta water on to boil.
Meanwhile in a skillet or large frying pan gently fry the garlic & onions.
Add in the beans, rosemary, wine (or mirin & water) plus the marigold stock powder & simmer for a few minutes, squishing the beans a bit with a fork to release a bit of their creamy starch.
Add the pasta to the pasta water.
Add the greens into the beans, mix around & clamp a lid of some type over the lot & let it all steam to wilt the greens.
Once the pasta is cooked al dente, reserve a little of the cooking water, then drain. Mix in with the beans & greens, adding a little of the reserved water if it looks a little dry.
Serve in bowls with crunchy, spicy, herby breadcrumbs
