Pasta with Cannellini Beans and Mussels

By blum099

Ingredients

• Kosher salt and freshly ground black pepper, to taste
• 7 oz. mixed pasta pieces, such as broken linguine, fusilli, and orzo
• 1 (15-oz.) can cannellini beans, drained
• 3/4 cup olive oil
• 4 cloves garlic, thinly sliced
• 2 stalks celery, finely chopped
• 1/2 tsp. crushed red pepper flakes
• 1 1/2 lb. mussels, scrubbed
• 10 oz. cherry tomatoes, halved
• 20 basil leaves, torn into pieces

Preparation

Step 1

. Bring a large pot of salted water to a boil over high heat. Add pasta, and cook until al dente, about 5 minutes. Drain, reserving 1½ cups pasta water; set aside. Add half the beans and 1 cup of reserved water to a blender, and purée; set aside.

2. Heat ½ cup oil in a 12" skillet over medium-high heat. Add garlic, celery, and chile flakes; cook, stirring, until soft, about 8 minutes. Raise heat to high, add remaining pasta water, mussels, and tomatoes. Cook, covered, until mussel shells open, 2 to 3 minutes. Uncover, add reserved pasta and both the puréed and whole beans; cook, stirring, until pasta is tender, about 5 minutes more. Stir in remaining oil, basil, salt, and pepper.