* Percent Daily Values are based on a 2000 calorie diet.
Cannellini beurre blanc
A simple and cheap pasta dish that's still a bit special
Cook Time30 minutesmins
Course: Main Course, Supper
Cuisine: Italian
Servings: 2
Calories: 726kcal
Author: Jack Monroe
Equipment
Large saucepan
Small saucepan
Ingredients
400gtinned cannellini beans or haricot beansdrained and rinsed
800mlvegetable or chicken stock
120gsmall pasta shapes
Pepper
For the beurre blanc:
4tbspwhite wine or cider
4tbspwhite wine vinegar or cider vinegar
1tbspgarlic paste or 2 fat cloves of garlicfinely chopped
25gbutter
Method
Pop the beans into a large saucepan that will easily hold three times their volume; you will be adding pasta to this later. Cover with the stock, and bring to the boil. Reduce to a simmer for 20 minutes; the longer the cooking time, the softer and creamier the beans will be.
While the beans are cooking, make the beurre blanc in a separate small pan. Combine all of the ingredients and cook on a low–medium heat for 15 minutes, to reduce the volume and combine the fat and acid together. You will need to keep an eye on this and stir it fairly continuously, as I have burned and lost many a beurre blanc sauce through a moment’s distraction. Turn off the heat and allow the beurre blanc to settle.
When the beans have cooked for 20 minutes, add the pasta. Cook the pasta for 10 minutes (pasta cooked in sauce always takes a little longer than the packet instructions specify). When the pasta is soft, combine with the beurre blanc sauce. Season generously with pepper, and enjoy.