Ingredients Jump to Instructions ↓

  1. 3 cups 711ml Orecchiette

  2. 6 cups 240g / 8 1/2oz Fresh sage leaves (medium) (or 1 teaspoon dried sage)

  3. 2 Garlic cloves

  4. 1/2 cup 20g / 0.7oz Fresh parsley leaves - (packed)

  5. 2 cups 320g / 11oz Cooked white beans (or a 19-oz can drained white beans)

  6. 1/3 cup 78ml Olive oil

  7. 1/4 cup 59ml Dry white wine Salt - to taste Freshly-ground black pepper - to taste

  8. 1/2 cup 55g / 1.9oz Small-diced mixed yellow, green and red - for garnish Bell pepper Grated Asiago cheese - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Bring large pot of salted water to a boil. Add pasta and cook until it is tender. Cut fresh sage leaves into fine shreds; peel and mince garlic, chop parsley. Rinse and drain canned beans. Heat olive oil in a medium-size saucepan. Add garlic and sage and cook for 10 seconds. Add wine and cook until evaporated, about a minute. Add beans, cover and simmer until heated through; 2 minutes. Remove from heat and stir in parsley, season to taste with salt and pepper. Keep warm, covered, off heat, until pasta is done. Drain pasta and return it to the pot, off heat. Stir in bean mixture, toss well and serve immediately garnished with raw peppers. Pass cheese separately. This recipe yields 4 servings.


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