White Bean and Prosciutto Pasta

White Bean and Prosciutto Pasta

White Bean and Prosciutto Pasta


White Bean and Prosciutto Pasta

It was a week full of family and food. So much food. I am sure that is true for you all, and for that, I’m happy for you. Is not it great?
If you can think about planning your meals for the week (you do, right?), I really can not right now, here’s a quick, easy and delicious dish that does not require much more than the water and opening boiling a can of beans.
I began to heat a little oil in a large skillet and a little crunchy chopped ham.

That cooked until the prosciutto was a little crispy…

Then I added some diced onion and minced garlic.

I let that cook for a couple of minutes until the onions were beginning to soften and the garlic was fragrant. Next comes the beans. I opened a can of white cannelloni beans, then drained and rinsed them and threw them into the skillet.

To that I added just a little bit of chicken stock, seasoned with salt, pepper, and thyme, then reduced the heat to let it simmer.

Meanwhile, I was boiling pasta. I’m still boiling pasta in the meantime. When the pasta is finished, I booked a little of the cooking water, then drained pasta back into the pot. I added the ham and mix of white beans and a little splash of pasta water and then pulled by a good couple of minutes for the pasta absorbs some of the liquid. I served with some freshly grated Parmesan cheese over and a little black pepper.

I like this dish because it’s light yet filling. The beans bring some added heft and wonderful texture to the pasta.

This was a great lunch the next day also. I served it cold as a pasta salad and it was awesome. If you wanted to cook this as a pasta salad, just make it a day in advance and refrigerate it overnight.

It’s the perfect weeknight meal, although after this weekend even I am a little overloaded on carbs. Maybe it’s a nice end of the week meal. Yeah. End of the week. We’ll all be ready for pasta then, right?

Here is the prescription!White Bean and Prosciutto Pasta
2 tablespoons olive oil
4 oz thinly sliced ham, cut into small pieces
1 onion, diced
3 cloves garlic, minced
Canelones 1 can white beans, drained and rinsed
1/4 cup chicken broth
1 pound ziti or other short pasta
salt and pepper
1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)
Parmesan cheese to serve
Bring a large pot of boiling salted water well. Add pasta and cook until al dente according to package directions. Reserve about 1/2 cup of the cooking water, drain and return to pot.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add prosciutto and cook for about 5 minutes, until lightly crisp. Add onion and garlic and cook for 3 minutes, until the onion is soft and garlic is fragrant. Add the drained beans, rinsed and cook for a few minutes.
Add the chicken stock and season with salt, pepper and thyme. Reduce heat to low and simmer for about 10 minutes, the pasta is cooking.
Add ham and baked beans mix drained pasta with a little of the cooking water and stir for 1-2 minutes until the pasta has absorbed some of the liquid.
Serve with freshly grated Parmesan cheese and a little black pepper.


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