adapted from New York Times.
- 1/2 cup cannellini beans, soaked overnight
- 3 sprigs parsley
- Parmesan or other strong hard cheese rind
- 1/4 cup white wine
- 1/4 cup white wine vinegar
- 1/2 shallot, finely chopped
- 3 Tablespoons unsalted butter, cut into small cubes
- 5 ounces pasta (gemelli or small shells are recommended, but most shapes work well!)
- Grated Parmesan, Pecorino Romano or other strong hard cheese, to finish
- Kosher salt & freshly ground black pepper
- Add beans to a stockpot with 4 cups of water, parsley, cheese rind, and 1/2 teaspoon of kosher salt. Bring to a boil, then turn the heat to low and simmer lightly, uncovered, until beans are just tender, about 1 – 1 1/2 hours.
- Add the pasta to the beans, adding additional water if necessary to cover and salt to taste. Cook until pasta is al dente, which will probably take a couple of minutes longer than the package directions indicate.
- Meanwhile, make the beurre blanc by combining the wine, vinegar, and shallot in a small saucepan. Simmer over medium-low heat for 10-15 minutes, stirring occasionally, until liquid has reduced to about 1 Tbsp. Set aside to cool slightly, then whisk in the butter a couple of cubes at a time until an emulsified sauce has formed.
- Remove the parsley stems and cheese rind from the beans and add the beurre blanc. Season generously with salt and pepper, and serve immediately with grated cheese on top.