Pasta with Rapini, Broad Beans, Rosemary & Walnuts
- prep time15 min
- total time 30 min
- serves 4
This dish makes a simple but hearty weekday supper.
1 lb(s) brown rice pasta, such as penne or fusilli, cooked and drained
2 Tbsp extra virgin olive oil
1 cup diced onion
2 clove garlic, minced
1 Tbsp chopped fresh rosemary
1 bunch rapini, cut into 2-inch pieces
1 tin broad beans, drained and rinsed
1 cup vegetable stock
⅔ cup lightly toasted walnut pieces
1 Tbsp balsamic vinegar
salt and pepper
1. In a large sauté pan, add the oil and then sauté the onion over medium heat until it is translucent, about 5 minutes. Stir in the garlic and rosemary and sauté one minute more.
2. Add the rapini and beans, then add the vegetable stock and bring up to a simmer. Simmer uncovered for about 5 minutes, until the rapini is tender. Stir in the cooked pasta and return to a simmer. Stir in the walnut pieces and Balsamic vinegar and season to taste. Serve immediately.