cannellini bean pasta with beurre blanc

adapted from New York Times. ingredients 1/2 cup cannellini beans, soaked overnight3 sprigs parsleyParmesan or other strong hard cheese rind1/4 cup white wine1/4 cup white wine vinegar1/2 shallot, finely chopped3 Tablespoons unsalted butter, cut into small cubes5 ounces pasta (gemelli or small shells are recommended, but most shapes work well!)Grated Parmesan, Pecorino Romano or other... Continue Reading →

spinach artichoke mushroom lasagna

adapted from Epicurious. ingredients FOR THE FILLING 2 Tablespoons (1/4 stick) butter2 Tablespoons olive oil24 ounces mushrooms, sliced6 garlic cloves, minced2 14.5-ounce jars marinated artichoke hearts, chopped1 cup dry white wine11 ounces baby spinach, chopped FOR THE MORNAY 1/2 cup butter1/2 cup all purpose flour7 cups whole milk11 ounces freshly grated Parmesan cheeseGround nutmeg1 9-ounce... Continue Reading →

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