cannellini bean pasta with beurre blanc

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

serves 2.

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