Rigatoni with Broccoli, Beans and Basil

By á-3286

Ingredients

• 8 oz dried rigatoni
• 2 cups fresh broccoli florets
• 1 19 oz can cannellini beans, rinsed and drained
• 2 tsp minced garlic
• 1/4 cup olive oil
• 1/4 cup snipped fresh basil leaves
• 2 slices bread, cut in small cubes
• 1/4 tsp crushed red pepper

Details

Servings 4

Preparation

Step 1

1. Cook pasta, adding broccoli during last 5 mins of cooking. Reserve 3/4 cup of pasta cooking water. Drain pasta and broccoli, return to pan.
2. In large bowl, combine beans, garlic and 3 Tbsp olive oil. Mash about 1/2 cup of bean mixture. Stir in basil, pasta water and 1/2 tsp salt. Stir into pasta and broccoli. Cover and keep warm.
3. For croutons, in skillet heat remaining oil over medium heat. Add bread cubes and red pepper. Cook and stir 1 to 2 mins, until crisp. Top pasta with croutons and basil.