0.0 – 0 reviews • Main Dish
| Level: |
Easy |
| Total: |
20 min |
| Prep: |
10 min |
| Cook: |
10 min |
| Yield: |
4 servings |
Ingredients
- Kosher salt
- 12 ounces long fusilli pasta (or regular fusilli)
- 2 bunches broccolini (about 1 pound), trimmed and roughly chopped
- 1/3 cup extra-virgin olive oil, plus more for drizzling
- 1 red jalapeno pepper, halved, seeded and thinly sliced
- 2 15.5-ounce cans butter beans, drained and rinsed
- Freshly ground pepper
- 1/4 cup grated pecorino romano or parmesan cheese, plus more for serving
- 1 cup halved bocconcini or pearl mozzarella balls (8 ounces)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the broccolini during the last 3 minutes. Reserve 1 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large, deep skillet over medium-high heat. Add the jalapeno and cook, stirring, until softened, about 1 minute. Add the beans, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the beans start to crisp, about 3 minutes.
- Add the pasta and broccolini to the skillet along with 1/2 cup of the reserved cooking water and the pecorino. Cook, stirring, until the pasta is coated, adding more of the reserved cooking water as needed to loosen; season with salt and pepper. Top each serving with the mozzarella and more grated pecorino; drizzle with olive oil.
Nutrition Facts
| Calories |
840 calorie |
| Total Fat |
36 grams |
| Saturated Fat |
12 grams |
| Cholesterol |
56 milligrams |
| Sodium |
1196 milligrams |
| Carbohydrates |
104 grams |
| Dietary Fiber |
15 grams |
| Protein |
35 grams |
