GOLDEN VALLEY, Minn. - Beans are finding their way into recipes, onto menus and as key ingredients in new products. Sue Moores, Kowalski's Nutritionist joined us on KARE News@4 to share some of the bean focused products in stores and to share information on how beans boost multiple aspects of your health. She also shared the following tasty recipe that adds beans to the mix.
Red, White and Green Rigatoni with Cannellini Beans
Serves 4
INGREDIENTS
1 lb. dry rigatoni, such as De Cecco brand
¼ cup olive oil
4 cloves garlic, very thinly sliced
28 oz. can peeled whole tomatoes, drained and chopped
- kosher salt and Kowalski's Coarse Ground Black Pepper, to taste
7 oz. container fresh mozzarella, cut into ½" dice (from the Specialty Cheese Department)
5 oz. baby arugula
3 oz. thinly sliced pancetta, cooked crisp
- grated Pecorino Romano (from the Specialty Cheese Department), to taste
DIRECTIONS
In a large stockpot, cook pasta in boiling salted water until al dente. Meanwhile, in a large sauté pan, heat olive oil over medium-low heat. Add garlic; sauté until slightly golden (1-2 min.). Add tomatoes; increase heat to medium and cook 10 min., stirring occasionally. Season with salt and pepper to taste. In a large serving bowl, toss hot drained pasta with warm sauce; add mozzarella and arugula, tossing gently. Garnish with pancetta, pecorino and pepper. Serve immediately.
Notes:
Cook pancetta in a nonstick skillet over medium-low heat, just as you would bacon; drain on paper towels.
This may seem like a lot of oil in which to cook this amount of garlic and tomatoes, but don’t worry. You need this much to coat the noodles and arugula.