Spelt Pasta with Broccoli Rabe and Navy Beans

Rich flavors of the broccoli rabe and herbs and the creamy texture of the beans make this a wonderful dish

Authored by: Polly Pitchford, Full Spectrum Health

  • Print Recipe
  • Cooking Time: Under 30 minutes
  • Serves: 4
  • Suitable Diets: Dairy Free, Vegan, Vegetarian

Ingredients

  • 3/4 pound broccoli rabe or Kale, chard or Escarole
  • 1 tablespoon olive oil
  • 1 large Spanish onion, chopped
  • 3 large cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon crushed fennel
  • pinch of red pepper flakes
  • 1 1/2 cups bean cooking liquid or Vegetable Stock
  • 1 1/2 cup cooked navy beans
  • 1/4 teaspoon ground nutmeg
  • salt and pepper to taste
  • 8 ounces Spelt pasta or other pasta of choice

Directions

Trim the greens and chop leaves into 3/4 strips. In a large skillet, heat the oil. Add the onion, garlic, oregano, fennel seeds and red pepper flakes and saut for 1 minute, stirringconstantly. Add the greens and 1 cup of the liquid. Cover, bring to a boil, reduce heat and steam greens until tender about 56 minutes. Stir occasionally. Puree 1/2 cup of the beans with the remaining 1/2 cup of liquid and stir into the mixture along with the remaining beans, nutmeg, salt and pepper. Cook pasta until tender but still chewy. Drain. Kale used in nutritional analysis.To serve place a mound of pasta on each plate and spoon the sauce on top.