ziti pasta with cannellini bean and smoked salmon sauce
MAKES: 6 servings
- 1 pound ziti
- Two 15½-ounce cans cannellini beans
- 1 cup vegetable stock
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, smashed
- 1 sprig rosemary
- ¼ pound smoked salmon, cut into strips
- Marjoram, minced
Boil water for the pasta. When the water boils, add salt, and cook the pasta until it's al dente; drain.
Wash and drain the beans in a colander. Purée beans and vegetable broth together in a blender until creamy.
In a medium-sized skillet over medium heat, warm the olive oil. Add the garlic and rosemary, and sauté for a minute to flavor the oil. Remove garlic and rosemary from the oil, and add the oil to the cannellini purée; purée in the blender until smooth.
Toss purée with the drained pasta; add the strips of smoked salmon, and toss again. Sprinkle with plenty of minced marjoram to taste, and serve immediately.
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