White Bean Fusilli is my three-season comfort food dish that’s actually moderately healthy for you. Let me break this down for you.
Grass Fed Butter
Parmesan or Romano (I use both)
1 package of Fusilli or Farfalle (12 to 16 oz)
Chicken Bone Broth (8 oz)
2 cans of Cannellini beans (your store may sell them as white beans or white kidney beans)
4 ounces of pancetta
Your Choice of Green: Arugula, Flat Leaf Italian Parsley, baby Kale or baby Spinach
One large lemon
Hymilaian Salt and White pepper to taste
Combine butter and olive oil into your skillet or braising pan (make sure it has a lid) at medium-high heat. Add your pancetta and let it cook for 3 to 5 minutes.
Slice your garlic into thin planks and put them into the pan. The garlic should saute in the pan until fragrant. This should take about 3-5 minutes. You do not want any color on the garlic. Keep stirring or turn down the heat slightly if you are worried about browning.
Next, turn up the heat to medium-high and deglaze the pan with the white wine. I use about a quarter cup of a nice lemony Pinot Grigio or Sauv Blanc. Once the wine is deglazed and reduced only slightly, add the bone broth.
While the broth is simmering, rinse and drain your canned beans. Add chili flakes to taste to the sauce and add the beans. Toss to coat the beans and turn down the heat to a low simmer. Cover the pan.
Prep your pasta and boil it gently. Cut the pasta off two minutes before the max time on the package directions. Use a spider of a pasta fork to light drain the pasta and incorporate it into your skillet. If you don’t have these skim 1/4 to1/2 cup of pasta water out of the boiling water before draining to add to the pasta dish. This starchy water helps the sauce thicken and the beans stick to the pasta.
Turn off the heat, and add the pasta (and water if needed). Toss the pasta in the sauce. Cover the pot. Prep your greens if they need it. Add the greens to the pan and replace the lid. Slice your lemon and grate your cheese.
Add the cheese first and stir the composition. Then squeeze in the juice of the lemon, I use half but you can easily use the whole thing if you want extra tang. Retoss the pasta and serve.
This dish is filling, it reheats well, and it’s company worthy! I also like to call it a mother dish. You can easily add or mix it up with mushrooms, cherry tomatoes, nutritional yeast, bacon, shredded chicken, sausage, or extra greens. You can control the amount of fat, acid, and heat to taste to really customize the dish further. It’s easy to make it vegan or vegetarian too with minor substitutions.