Bowties and beans in butter garlic recipe
Bowties and Beans in Butter & Garlic
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The name is only half the story! I take al dente farfalle (bowties cooked just right), add some artichoke hearts and cannellini (white) beans, and toss the whole thing in butter and sautéed garlic. Delicious!
Ready in: 25 mins
- 4 servings of bowties (check the box!)
- 1 can of artichoke hearts
- 1 can of cannellini beans
- 6 tablespoons butter
- 3 cloves garlic, finely chopped
- Salt and pepper, to taste
- Parmesan cheese, for sprinkling
Prep: 10 mins | Cook: 15 mins
1. Get a pot of water on the burner. While waiting for it to boil, measure your artichoke hearts and cannellini beans, then set aside. Chop your garlic as fine as you can.
2. Put a pan on your stove top, add a little butter or olive oil, then add your garlic. Sauté it at low-medium heat. At this point, your water should be boiling, too. Add your pasta and let it cook. Use a wooded spoon to pluck one out frequently, checking to see if it’s ready to eat. As soon as it’s al dente (still firm, but easy enough to bite into), pour it through a colander.
3. Add your beans, artichoke hearts, bowties, and sautéed garlic back to the pot you used to boil your pasta. Add your butter directly into the pot, quickly stirring to spread it evenly throughout the dish. No further heat is needed here—just use the heat from the cooked pasta and sautéed garlic to melt the butter. Sprinkle the whole dish with salt and pepper and taste after each shake to see if it’s to your liking. When the dish is mixed, plate it, sprinkle your cheese, and enjoy!Substitution
Try a butter substitute for a lighter dish.
This dish goes well with a crisp white wine, like reisling or sauvignon blanc. But it’ll go just fine with a light beer.
Reference: Bowties and beans in butter garlic recipe
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