white pasta
white pasta
Creamy without the coma
Creamy white beans mashed with garlic, onion, sweet white wine, a bit of cream, lemon zest, and parmesan for a rich-yet-bright comfort bomb.
Takes 25-30 minutes start to finish.
Feeds 2 people.
Tastes best with garlic breadcrumb topping.
300 g conchiglie (shell pasta)
1 can white beans (with liquid, ~360 g)
½ onion, diced
4 garlic cloves, grated
½ cup white wine (on the sweet side)
¼ cup cream
½ cup grated parmesan
4 strips lemon peel, finely chopped
Salt, black pepper, olive oil
Fresh parsley
Cook pasta. Save some pasta water. In the meantime:
In cold pan: oil, garlic, onion, black pepper. Heat to golden.
Deglaze with white wine. Reduce 2 min.
Add beans + liquid. Mash half with potato masher.
Stir in salt, cream, lemon peel. Simmer 2–3 min.
Add cheese, turn heat low. Stir in pasta + a splash of pasta water.
Finish with parsley, parmesan shards, and—yes—garlic breadcrumbs.