Barilla® Collezione Orecchiette

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

Barilla Collezione Orecchiette Pasta

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Barilla Collezione Orecchiette

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Barilla® Collezione Orecchiette with Rapini, Cranberry Beans, Lemon, Garlic and Pecorino Romano

Prep: 10 mins

Cook: 20 mins

Skill: Accomplished

Ingredients

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

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Instructions

Bring a large pot of water to boil
Cook pasta according to package directions and keep the pasta liquid
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

Add the rapini, and season; toss to combine and increase the heat to medium high heat

Cook to wilt the rapini, about 4-5 minutes, then add the pasta water, beans and cooked pasta

Toss well, allowing the pasta to cook in the sauce for a minute

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)

Transfer the pasta to a serving dish and top with freshly grated Pecorino Romano

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