Prep Time
15 min
Cook Time
15 min
Yields
4 servings
This dish makes a simple but hearty weekday supper.
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ingredients
1
lb(s) brown rice pasta, such as penne or fusilli, cooked and drained
2
Tbsp extra virgin olive oil
1
cup diced onion
2
clove garlic, minced
1
Tbsp chopped fresh rosemary
1
bunch rapini, cut into 2-inch pieces
1
tin broad beans, drained and rinsed
1
cup vegetable stock
⅔
cup lightly toasted walnut pieces
1
Tbsp balsamic vinegar
salt and pepper
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directions
Step 1
In a large sauté pan, add the oil and then sauté the onion over medium heat until it is translucent, about 5 minutes. Stir in the garlic and rosemary and sauté one minute more.
Step 2
Add the rapini and beans, then add the vegetable stock and bring up to a simmer. Simmer uncovered for about 5 minutes, until the rapini is tender. Stir in the cooked pasta and return to a simmer. Stir in the walnut pieces and Balsamic vinegar and season to taste. Serve immediately.