Barilla® Collezione Orecchiette

with Rapini, Cranberry Beans, Lemon, Garlic and Pecorino Romano



Ingredients for 8 people

  • 1 box Barilla® Colezzione Orecchiette
  • ½ cup olive/canola oil blend
  • 2 tbs thinly sliced garlic
  • 1 tsp red chili flakes
  • 6 ounces rapini, cut into 1” pieces
  • 2 ounces pasta cooking water
  • 8 ounces cooked cranberry beans
  • 2 tbs unsalted butter
  • ¼ cup extra virgin olive oil
  • 3 tbs grated Pecorino Romano cheese
  • 2 each lemon, juice, freshly squeezed
  • Kosher salt and freshly ground black pepper to taste
  • ¼ cup Pecorino Romano cheese for garnish


  1. 1
    Bring a large pot of water to boil
  2. 2
    Cook pasta according to package directions and keep the pasta liquid
  3. 3
    Meanwhile in a large skillet, combine the oil, garlic and chili flakes, and cook over medium heat to lightly toast the garlic, about 3-4 minutes
  4. 4
    Add the rapini, and season; toss to combine and increase the heat to medium high heat
  5. 5
    Cook to wilt the rapini, about 4-5 minutes, then add the pasta water, beans and cooked pasta
  6. 6
    Toss well, allowing the pasta to cook in the sauce for a minute
  7. 7
    Add the butter, olive oil and Pecorino Romano and toss well until creamy; add the lemon juice and mix; taste and adjust seasoning and consistency as needed (the sauce should be light and coat the ingredients)
  8. 8
    Transfer the pasta to a serving dish and top with freshly grated Pecorino Romano

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