Ready In25 min
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Super adaptable and elemental, this pasta offers rich comfort from butter, autumnal sage and creamy white beans. In this recipe, butter is swirled into water to create a sauce called beurre monté. It’s a delicate sauce, but sturdy enough to bloom the flavors of the sage as well as the garlic and lemon peel. The strips of lemon peel give up their fragrant citrus oils to the dish and provide an attractive garnish, but are not meant to be eaten. Canned beans can be bland, so taste your beans and salt them as necessary before cooking — like you would chicken or steak — so the flavors stick. Beurre monté adds lushness and seasoning, but rich sauces like these don’t penetrate as well as salted water or broth, so don’t skip …
Ready In25 min
Rating(0)CommentsRead comments
Super adaptable and elemental, this pasta offers rich comfort from butter, autumnal sage and creamy white beans. In this recipe, butter is swirled into water to create a sauce called beurre monté. It’s a delicate sauce, but sturdy enough to bloom the flavors of the sage as well as the garlic and lemon peel. The strips of lemon peel give up their fragrant citrus oils to the dish and provide an attractive garnish, but are not meant to be eaten. Canned beans can be bland, so taste your beans and salt them as necessary before cooking — like you would chicken or steak — so the flavors stick. Beurre monté adds lushness and seasoning, but rich sauces like these don’t penetrate as well as salted water or broth, so don’t skip salting early. Grated Parmesan is a welcome topping for the final dish, and a side of roasted broccolini would also do well here.
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Yield:4 servings
Salt and pepper
12 ounces penne rigate (or other short pasta)
10 tablespoons unsalted butter, chilled
1 large lemon
1 tablespoon finely chopped or grated garlic (from 3 to 4 cloves)
¼ cup chopped fresh sage leaves
1 (15-ounce) can white beans, such as butter beans or cannellini, drained and seasoned with salt to taste
Grated Parmesan, for serving, optional
Nutritional analysis per serving (4 servings)
72 grams carbs; 77 milligrams cholesterol; 613 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 19 grams saturated fat; 32 grams fat; 7 grams fiber; 370 milligrams sodium; 13 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Step 1
Bring a large pot of heavily salted water to a boil. Add pasta and cook until al dente, then drain and set aside. 1.
Step 2
Meanwhile, cut the butter into 10 pieces and keep in the fridge until step 2. Measure out ½ cup plus 2 tablespoons of cold water. Using a vegetable peeler, peel the zest from the lemon into 4 long strips (or finely grate the zest). Cut the zested lemon into wedges for serving, if desired. 1.
Step 3
When the pasta is cooked and drained, heat a large (12-inch) skillet over medium-low and add the pieces of butter and the cold water. As the butter melts, swirl and jostle the pan to emulsify the mixture, creating a creamy sauce. Add the garlic, sage and lemon peel strips. After 20 to 30 seconds, stir in the beans. Stir to coat the beans in the sauce and then turn off the heat. 1.
Step 4
Add the pasta to the pan, turn the heat to medium and toss to coat the pasta with the butter-sage sauce. Season to taste with salt and pepper and serve immediately, topped if desired with grated Parmesan and with the lemon wedges alongside.
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