This dish makes a simple but hearty weekday supper.
lb(s) brown rice pasta, such as penne or fusilli, cooked and drained
Tbsp extra virgin olive oil
cup diced onion
clove garlic, minced
Tbsp chopped fresh rosemary
bunch rapini, cut into 2-inch pieces
tin broad beans, drained and rinsed
cup vegetable stock
cup lightly toasted walnut pieces
Tbsp balsamic vinegar
salt and pepper
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.
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.