Friday, June 6, 2008

Penne with Rapini



As you can see by the previous post, we have a lot of greens from our CSA that we need to use up over the next week or so. We already devoured the swiss chard and asian greens (no pics) and I used one of the bunches of bok choy for kimchi (ready in 3-4 days).

For the rapini, I used it in a simple pasta toss with penne, olive oil, tomatoes, garlic, white beans and hot chili flakes. The "sauce" was seasoned with just italian herbs, salt, pepper, sugar and a splash of balsamic. This is my favourite way to eat rapini and was done this way the very first time I had it many many years ago.

On the right side of the bowl are chunks of smoked cheddar Sheese. I was also going to toast some ciabatta I have in the freezer, but got lazy and didn't bother. :)

6 comments:

VeggieGirl said...

Okay, that's it - can you PLEASE become my personal chef, and make that dish every night??? :0)

ms. veganorama said...

veggiegirl, you are too sweet! :)

deadbbekickball said...

does "white beans" mean any white bean? or like..does it mean a specific bean that is called "white"? sorry, im new to veganism. :/

ms. veganorama said...

deadbbekickball: Any bean that happens to be white will do. Beans like navy or northern or cannellini or white romano or white kidney. They all pretty much taste the same. You basically want a mild creamy tasting bean.

deadbbekickball said...

okay, thank you so much! :]]

Erin said...

That looks like a perfect bowl of pasta. All the right components.

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