Cannellini Bean Pasta with Beurre Blanc

This was so easy, so cheap but absolutely luxurious. Definitely will be a go to throughout the winter.

Ingredients

1 15 oz can cannellini Beans

3 cups chick stock

1/4 cup white wine

1/3 cup white wine vinegar

1 shallot or small white onion finely chopped

3 tablespoons unsalted butter

1 cup small pasta (shells)

Salt and Pepper

Grated parm or pecorino Romano

Prep:

Add the beans and stock to a large pot and bring to a boil. Thurn the heat down and simmer for 20 Min.

While the beans cook, combine the wine, vinegar, shallot and butter in a small saucepan. Simmer on medium for 15 minutes, shaking the pan as the liquid reduced to keep it from burning. Turn off heat and set aside.

Stir the pasta into the beans and cook until the past is cooked through, about 10 minutes. Stir in the buerre blanc, season wtih S&P and serve with some cheese on top!

Comments

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