Pasta with Escarole and Beans Recipe. Escarole sautéed in garlic and oil and combined with cannellini beans, pasta, and grated cheese.
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This pasta with escarole and beans recipe is another one that features a vegetable from my garden. I love growing escarole, it grows relatively quick, looks great, and the flavor is outstanding. In the early spring and fall my escarole is in full swing so I love making soups, side dishes, and pasta dishes with the escarole.
The escarole I used for this recipe is from Johnny’s Selected Seeds and the variety is called Eros, and it is organic seed. I highly recommend this escarole from Johnny’s Selected Seeds. I have grown this seed for 3 years now and it always does well and tastes great!
NOTE
Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.
How to Make Pasta with Escarole and Beans
Preparing the Pasta:
- Prepare the pasta according to package instructions for al dente. Half way through the pasta cooking reserve ½ cup of pasta water and set aside.
Preparing the Escarole:
- In a large skillet or pot bring the olive oil to high heat. Next, add in the garlic and sauté until golden, about 1-2 minutes.
- Next, add in the escarole, salt, and ground black pepper and sauté for 5 minutes, mixing occasionally.
- Next, add in the cannellini beans with liquid and sauté for 5 minutes, mixing occasionally.
- Add in the vegetable broth, bring to a simmer and cook for 5 minutes, mixing occasionally, or until the escarole stems are tender.
Bringing the Recipe Together:
- Continuing on medium heat, add in the pasta, pasta water, and grated cheese. Cook for 5 minutes, mixing occasionally.
How to Serve Pasta with Escarole and Beans:
- Serve this pasta with escarole and beans recipe with a pinch of crushed red pepper flakes and some toasted bread.
- Add even more grated cheese while serving for some more flavor.
More Pasta Recipes Here:
The Recipe
Pasta with Escarole and Beans Recipe
Ingredients
- 1 lb. Linguini
- 2 head escarole cleaned with leaves whole
- 1 can cannellini Beans 15 oz. with liquid
- 1 cup vegetable broth
- 4 cloves garlic sliced
- 2 tbsp. grated cheese
- ½ cup pasta water
- ¼ cup extra virgin olive oil
- ½ tsp. salt
- ¼ tsp. ground black pepper
- 1 pinch red pepper flakes optional
Instructions
Preparing the Pasta:
- Prepare the pasta according to package instructions for al dente. Half way through the pasta cooking reserve ½ cup of pasta water and set aside.
Preparing the Escarole:
- In a large skillet or pot bring the olive oil to high heat. Next, add in the garlic and sauté until golden, about 1-2 minutes.
- Next, add in the escarole, salt, and ground black pepper and sauté for 5 minutes, mixing occasionally.
- Next, add in the cannellini beans with liquid and sauté for 5 minutes, mixing occasionally.
- Next, add in the vegetable broth, bring to a simmer and cook for 5 minutes, mixing occasionally, or until the escarole stems are tender.
Bringing Everything Together:
- Continuing on medium, add in the pasta, pasta water, and grated cheese. Cook for 5 minutes, mixing occasionally.
To Serve:
- Serve this pasta with escarole and beans recipe with a pinch of crushed red pepper flakes and some toasted bread.
Invent Your Recipe
Nutrition
Invent Your Recipe:
For this dish I am using the escarole as a compliment to the pasta. Coupled with the cannellini beans and garlic and you have a flavorful filling dish. I like to use the vegetable broth after the escarole has sautéed to help tenderize the stems and to help with any bitterness the escarole might have.
Cannellini beans are the preferred option for this recipe, but I have used great northern, navy, and pinto beans before. I would not recommend black beans, as they will change the color, flavor, and texture of the dish.
If you are looking for some additional flavor I would recommend adding in some onion to this recipe. Sauté the onion with the garlic and then proceed with the rest of the recipe.
If you do not like escarole, or cannot find it, this recipe will also work well with spinach, chard, kale, or broccoli rabe.
For the pasta I recommend a longer cut like linguini, spaghetti, fettuccini, or angle hair. I like the longer cut of pasta because the escarole combines nicely into the perfect bite when twirled with a fork. However, any pasta will do, especially rigatoni, penne, ziti, or farfalle.
For more ideas like this pasta with escarole and beans recipe click on the link below.
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