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.
See more: Vegan, Gluten-Free, Main, Pasta, Nuts, Herbs, Dinner, Quick and Easy
https://www.foodnetwork.ca/recipe/pasta-with-rapini-broad-beans-rosemary-and-walnuts/13663/
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