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Title: Rigatoni W/ White Beans, Green Beans & Pine Nuts
Yield: 6 Servings

Ingredients

      1 c  dried cannellini beans;
           -soaked overnight
      6 c  chicken stock; flavorful
      1 ts dried oregano
      1 pn cayenne pepper
      2 lg garlic cloves; crushed
  1 1/2 c  green beans;
           -tipped,stemmed,snapp
    3/4 c  pine nuts; toasted
    1/4 c  olive oil
      4 tb unsalted butter
           salt and pepper
    3/4 lb rigatoni
           Parmesan cheese; grated

Instructions

Drain the soaked cannellini beans and cover with 4 cups of the stock. Add
the
oragano, cayenne, and garlic. Bring to a medium boil, then reduce heat to
low. Simmer until very tender, about 1 hour and 10 minutes. Cool in liquid.

Cover the green beans with the balance of the stock and bring to a simmer
over medium heat. Cook until just beginning to get tender, about 9 minutes.
Set the beans aside to cool in the liquid.

To serve, cook rigatoni in salted water until tender, according to the
directions on the box. Meanwhile, in a skillet heat 2 T. each of the oil
and
butter. Drain the cannellini and green beans, add to the skillet, and heat
in
the oil and butter. Place balance of the oil and butter in a large bowl and
heat it in the oven. Drain the pasta and put into the heated bowl, then
toss
to coat. Add cannellini and green beans and toss. Place in individual
heated
bowls and sprinkle with pine nuts. Serve with grated Parmesan cheese.

Serves 6.

typos by Karin Baumgardner 2/13/2000

- - - - - - - - - - - - - - - - - -

NOTES : "The combination of white and green beans, with or without pine
nuts,
dressed simply with olive oil makes a fine side dish with any meat."

Contributor: Cooking for Friends - Lee Bailey

Preparation Time: 0:00

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