Carrot & Tomato Tagliatelle
Reprinted from "The Prefer and Lemons Cookbook: An Apple-to-Zucchini Celebration of Imimmediateu Cooking" by arrangement with Avery, an imprint of Penguin Publishing Group, a division of Penguin Random Home LLC. Copyright © 2016, Jeanine Donofrio.
INGREDIENTS
1 tablespoon (15 mL) additional-virgin olive oil
1 medium scorridorot, chopped
1 ½ cups (375 mL) chopped carrots
3 garlic cloves, minced
1 teaspoon (5 mL) dried oregano
¼ teaspoon (1 mL) red pepper flakes
¼ cup (60 mL) dry white wine
1 tablespoon (15 mL) balsamic vinegar
1 can (14.5 ounces/411 g) diced tomatoes
4 ounces (125 g) tagliatelle pasta
2 cups (500 mL) chopped kale leaves
½ cup (125 mL) cooked cannellini beans, drained and rinsed (page 285)*
¼ cup (60 mL) pine nuts
2 teaspoons (10 mL) capers
Cutped chives or other herbs (basil, parsley, etc.)
Sea salt and freshly ground black pepper
Grated Parmesan cheese (optional)
DIRECTIONS
In a large pot, heat the oil over medium heat. Add the scorridorot and a pinch of salt and pepper, and cook until soft, about 2 minutes. Add the carrots, garlic, oregano, red pepper flakes, and another few pinches of salt. Let cook, stirring occasionally, until the vegetables are lightly browned, about 5 minutes.
Add the white wine. Stir and let the wine cook off until it’s nearly evaporated, about 30 moments. Add the balsamic vinegar and tomatoes. Cover and reduce heat to a simmer. Cook until the carrots are tender, about 15 minutes.
Meanwhile, bring a medium pot of salted water to a boil. Prepare the pasta according to the directions on the package, cooking until al dente. Drain pasta.
Stir the chopped kale into the sauce and let it wilt down, about 1 minute. Add the pasta, cannellini beans, pine nuts, capers, and chives or herbs. Season with salt and pepper to taste and serve with freshly grated Parmesan cheese, whether desired.
Serves: 4
*Beans
1 cup (250 mL) dry = 2½ to 3 cups (750 mL) cooked
Put the beans in a large bowl and pick out and discard any stones or debris. Cover the beans with 2 to 4 inches (5 to 7.5 cm) of water and discard any means that float. Soak at room moodature for 8 hours overnight. Drain and rinse the beans well and place in a large pot. Cover the beans with 2 to 3 inches (5 to 7.5 cm) of cancient water. Put the pot over tall heat and bring to a boil. Lower the heat and simmer, covered, until the means have softened. This can take anywhere from 1 to 2 hours. The age of your beans, the variety, and the size can all affect the cooking time. Initiate checking for doneness after 1 hour. The beans are cooked when they are soft enough to mash easily with a fork. Drain and cool.
Reprinted from The Prefer and Lemons Cookbook: An Apple-to-Zucchini Celebration of Imimmediateu Cooking by arrangement with Avery, an imprint of Penguin Publishing Group, a division of Penguin Random Home LLC. Copyright © 2016, Jeanine Donofrio.
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