Cannellini & Cherry Tomatoes
Ingredients
Preparation
Heat the olive oil in a large sauté pan. Add the shallots and cook for 2 minutes, then add the garlic and cook for an additional minute. Next, add the celery and tomatoes to the sauté pan and season with salt and pepper. Cook everything over medium heat until the tomatoes start to burst, about 10–12 minutes. Then add the spinach and cannellini beans and cook until the spinach wilts.
Add fettuccine and a pinch of salt to boiling water. Boil for 5–7 minutes.
After draining the fettuccine, add it to the sauté pan. Then add the heavy cream, Calabrian chiles, Parmigiano, and parsley, tossing everything to combine.
Serve with additional Parmigiano.
This light and bright dish is a celebration of seasonal dining at its best. Twirl your fork through ribbons of fresh spinach pasta, perfectly coated with the burst of juicy cherry tomatoes. Nestled among the vibrant greens, you’ll discover tender sautéed spinach leaves that provide a lush backdrop to the creamy, dreamy cannellini beans, offering a touch of hearty satisfaction. Whether you’re enjoying the mild warmth of a spring afternoon or the golden glow of a summer evening, this dish promises a delightful culinary getaway.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.
