This is wonderful pasta with tons of flavor. It is incorporates a lot of different flavors but is well worth the little bit of extra time to make it. The white beans make for a very hearty creamy flavor along with the pancetta, and then the spinach makes for a great light addition to the pasta. I hope you give this a try.
A good friend of mine gave me a similar recipe a few years ago. Hers had bacon and chicken broth, so I added the wine and pancetta instead. I really enjoy the dish and it is a nice change from the every day pasta.
- 1In a large saute pan, add 1 tablespoon of the olive oil and saute the pancetta until lightly brown. Then add the onion, red pepper flakes and continue cooking until the onion is slightly soft and translucent. Then add the beans, salt and pepper, wine and parsley. Simmer 10-15 minutes. The beans will naturally thicken the sauce.
- 2While the beans cook, start cooking your pasta according to directions.
- 3Now .. why both the beans and the pasta cook, lets make the spinach. In a large skillet heat the 3 tablespoons olive oil and one tablespoon butter. Add the garlic and then the spinach. Cook until lightly wilted just a minute or so, don’t cook it too long. Then add the tomatoes, salt and pepper until heated through, just another minute or so.
- 4Drain the pasta, (reserve a little of the water) and toss with the bean mixture, cheese, and the spinach mixture. Add a little of the pasta water if you would like a little more sauce. I also like to drizzle just a bit of good Olive oil the top. ENJOY!
Member recipes are not tested by the CHOW food team.