Cannellini-Bean Pasta With Beurre Blanc Recipe
"This recipe, like so many great straightforward, inexpensive go-tos, starts with little more than a can of beans — then transforms it into a luxurious meal Jack Monroe, the British food writer, uses a classic beurre blanc to do that work, simmering a splash of wine, vinegar and butter together, then tipping it into a pot of boiling beans and pasta, letting the liquid reduce to a starchy, nearly creamy consistency If you think of beurre blanc as fancy and fussy, this simple, unexpected use for it may change your m..."
INGREDIENTS
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1
(15-ounce) can cannellini beans, rinsed
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3
cups chicken or vegetable stock
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¼
cup white wine
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¼
cup white wine vinegar
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1
shallot or small white onion, finely chopped
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3
tablespoons unsalted butter
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1
cup small pasta, like shells
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Kosher salt and black pepper
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Grated Parmesan, Pecorino Romano or other strong hard cheese, to finish
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