Keyword: cannellini beans, chorizo, Pasta, pasta sauce, rocket, white kidney beans, wine
Servings: 2
Calories: 490kcal
Equipment
Frypan
Ingredients
400gcan of white kidney/cannellini beanswashed and drained
3/4cupwhite wine
20gof chorizohand torn into small pieces
30gbaby rocket
3sprigs rosemary
1tspdried chilli flakes
1head garlic
2tbspolive oil
saltpepper to season
1/2cupof water retained from cooking the pasta
Instructions
To roast the garlic, sit the whole head on a tray in the oven; cook at 200 degrees celsius on fan bake, for about 15-20 minutes. The outside should be slightly browned here and there. Once cooked, let it cool, and then squeeze each clove towards the base end to extract the garlic as a paste.
While the garlic roasts, gently fry the rosemary, chilli flakes, and torn chorizo in the olive oil, until the fat has rendered out of the chorizo and it begins to crispen up.
Add the beans and the white wine; season with salt and pepper. Cook on low-medium heat for 15 minutes, crushing the beans slightly as you stir. If it becomes too dry, and a little more wine or water.
Stir in the roasted garlic paste, and then the rocket. Cook only until the rocket has wilted.
Make sure that you retain about 1/2 cup of the water that you cook your pasta in, then add this to the sauce as you toss the cooked pasta through it in the pan.
Serve with cheese and cracked pepper. If you're after the perfect pasta for this delicious sauce, try our farfalle with rye flour!