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White bean orecchiette

with creamy pepper sauce and charred broccolini

Ready in around 20 mins

RECIPE FACT:
Orecchiette comes from the Puglia region in Italy and gets its name from its shape which resembles little ears.
Nutritional Info:
  • Energy: 3249kj (777Kcal)
  • Protein: 51g
  • Carbohydrate: 89g
  • Fat: 24g
  • Contains: Gluten, Milk, Tree nuts
Serving Amount:
Serves 4 people
Cooking Instructions:
  • BEFORE COOKING:

    Bring a large pot of salted water to the boil over a high heat.

  • 1. TO COOK THE ORECCHIETTE:

    Once the water is at a rolling boil, add the orecchiette and cook for 15-16 mins. Reserve 3/4 cup of pasta water. Drain the orecchiette well into a colander and drizzle with oil to stop from sticking.

  • 2. TO PREPARE THE VEGETABLES:

    Place the cannellini beans into a sieve and rinse well under cool running water and drain well. Trim the woody ends off the broccolini and cut into small bite sized pieces. Remove th kale leaves from their stalks and chop finely. Finely slice the curly parsley discarding the stalks.

  • 3. TO FINISH THE ORECCHIETTE:

    Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the broccolini, season with salt and cook for 3-4 mins, stirring occasionally to create a char. Remove from the pan into a bowl and cover to keep warm. Place the pan back over a medium-high heat with a drizzle of oil. Once hot add the cannellini beans and kale, and cook for 3-4 mins stirring occasionally. Add the Parmesan and pepper sauce, orecchiette and reserved pasta water to the pan cook for 1-2 mins until heated through.

  • TO SERVE:

    Spoon white bean orecchiette into bowls. Top with charred broccolini and sprinkle over the toasted walnuts and parsley. Finish with a grind of freshly cracked pepper.

Ingredients In your box:
  • 2 tins of cannellini beans
  • 1 pack of orecchiette
  • 1 pot of Parmesan and pepper sauce
  • 1 sachet of walnuts
  • 1 bag of broccolini
  • 1 bag of kale
  • 1 bag of curly parsley

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