Pasta with Rapini, Broad Beans, Rosemary & Walnuts

  • prep time15 min
  • total time 30 min
  • serves 4
Anna Olson
Anna Olson

This dish makes a simple but hearty weekday supper.

47 Ratings
Directions for: Pasta with Rapini, Broad Beans, Rosemary & Walnuts


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.

See more: Vegan, Gluten-Free, Main, Pasta, Nuts, Herbs, Dinner, Quick and Easy

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