Cacio e Pepe Broccolini with Crispy White Beans & Burrata
Serving Size: 2-3
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Total Time: 35 Minutes
Ingredients:
1/2 lb. Pappardelle’s Four Peppercorn Pasta Luce Linguine
1 lb. fresh broccolini, trimmed & stems halved
7 Tbsp. extra-virgin olive oil, divided
1 tsp. salt, divided
2 (15.5-oz) cans cannellini beans, drained, rinsed & patted dry
1 red Fresno chile, thinly sliced
1 clove garlic, minced
¼ cup flat-leaf parsley, chopped
8 oz. burrata cheese
½ cup grated Pecorino-Romano cheese, divided
1 tsp. black pepper
½ lemon, cut into wedges
Instructions:
- Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes. Drain, reserving ½ cup pasta water. Toss pasta in a bowl with 2 Tbsp. of olive oil and set aside.
- In a large bowl, toss broccolini with 3 Tbsp. olive oil.
- Heat a large skillet over medium-high heat for 4-5 minutes. Add half of broccolini to skillet and cook until slightly charred, about 2-3 minutes per side. Remove from heat and repeat will remaining broccolini. Toss broccolini with salt and set aside.
- Wipe skillet clean and return to medium-high heat. Add 2 Tbsp. olive oil and 15.5-oz. of beans. Cook until beans begin to crisp, about 1-2 minutes. Add half of the Fresno pepper and garlic and stir, cooking until fragrant, about 30 seconds. Remove from skillet and repeat process with remaining beans, Fresno pepper and garlic.
- Divide pasta into serving dishes. Top with broccolini and burrata. Garnish with Pecorino-Romano cheese and black pepper. Serve with lemon wedges and enjoy!