5-14-17   PENNE WITH ARUGULA AND WHITE BEANS

Ending a beautiful day in a Lowertown way.  Lee and Dee stopped by to chat with Patience who was working in the front garden.  Of course the neighborly thing to do was to share a glass of wine on the porch, followed by dinner. The challenge was what to serve, and once again, Patience’s porch garden came to the rescue.

INGREDIENTS:

1.     Penne pasta

2.     Fresh Arugula, coarsely chopped

3.     Olive Oil

4.     Garlic, Onions and Celery

5.     Pancetta, diced

6.     Sun dried tomatoes in olive oil  coarsely chopped

7.     Great Northern Beans – I can, drained

8.     Fresh oregano, thyme, basil, and Rosemary

9.     Toasted panko

PROCESS:

Cook the pancetta in olive oil, then add the onion, celery, and garlic, and cook until soft.  Add the beans, herbs, and tomatoes and cook over medium-low heat.  While the pasta is cooking, add the arugula to the sauce and continue cooking over low heat.  When the pasta I done, mix it into the sauce in the same pan, adding pasta water if it is too dry.

Serve sprinkled with the Panko.

COMMENTS:

The pasta, accompanied by one of Patience's salad of fresh greens made for a delightful dinner.

Everyone considered this a success.  I’m inclined to agree with them.