Ingredients
1 lb. farfalle or fiori
1/4 C olive oil
1 head of garlic, cloves peeled and chopped coarsely, about 4-5 T chopped, or to taste
2 19 oz. cans of cannellini beans
2-3 sprigs of fresh rosemary or 2 T dried rosemary
Kosher salt and freshly ground pepper to taste
Grated parmesan-reggiano or asiago for passing to top pasta.
Preparation
Cook the pasta in about 6 quarts of boiling water, with a dash of salt and a tablespoon oil added.
While it is cooking, add oil to deep skillet and heat over medium heat, being careful not to let it smoke.
Add beans and when they are warm, about 3 minutes, add garlic to heat through until translucent but not brown.
Add rosemary to flavor the beans, and heat for about another 5 minutes.
When the pasta is cooked to your liking, drain it, add it to a large bowl, and pour the beans, garlic, and rosemary over the pasta. Toss, and add salt and pepper to taste. You may remove the sprigs of rosemary, or leave for children to find as “the prize,” but not to eat. (Small bits of dried rosemary will be small and soft enough to eat with the pasta.)
Serve in warm bowls, and offer cheese for diners to sprinkle over their pasta as they wish.
