Categories: Pasta

Ingredients

• Salt
• 1/4 cup olive oil, plus more for serving
• 2 tbls minced garlic
• 1 lb escarole, roughly chopped
• 1/2 cup dry white wine, vegetable stock or water, plus more if needed
• 2 cups cooked or canned white beans, drained
• 1 tbls chopped fresh rosemary or 1 tsp dried
• Black pepper
• 8 oz whole wheat pasta
• 1/2 cup grated Parmesan cheese

Directions

1. Bring a large pot of water to a boil; add salt. Meanwhile, put the oil in another large pot over low heat. Add the garlic, and cook just until fragrant, about 2 minutes. Add the escarole and wine, raise the heat to medium high, and cook, stirring once or twice, until the escarole begins to wilt, 3 to 5 minutes. Add the beans, rosemary, a sprinkling of salt and pepper and, if the mixture is sticking, a little more wine. Cook and stir until everything is hot, 1 to 2 minutes longer.

2. Meanwhile, cook the pasta in the boiling water until it’s tender but not mushy (start tasting after 5 minutes), then drain, reserving about 1 cup of the cooking liquid. Toss the pasta and the cheese with the escarole mixture, adding just enough of the pasta water to keep it moist. Taste, and adjust the seasoning. Serve with a drizzle of olive oil.

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