Butter Bean & Tomato Lumaconi

Butter Bean & Tomato Lumaconi

​Prep Time: 15 Min
Cook Time: 30 - 35 Min

Yields: 4 Servings

WHAT YOU NEED

• 4 C Dry Lumaconi Pasta *
• 1/4 C EVOO
• 1 Tbsp. Unsalted Butter
• 3 cloves Garlic, crushed & minced
• 1 Tsp. Red Pepper Flakes
• 1 Yellow Onion, finely diced
• Fresh Basil, torn
• 1 1/2 Tbsp. Tomato Paste
• 1 Pint Grape Tomatoes, quartered
• 540ml Butter Beans, drained & lightly rinsed
• 1 C White Wine ( I used Pinto Grigio)
• 1 x Hard Cheese Rind
• 3 Tbsp. Store-Bought Sundried Tomato Pesto **
• 2/3 C Grana Padano, finely shredded
• 3 Tbsp. Fresh Parsley, finely chopped
• Himalayan Salt & Cracked Pepper
• GARNISH - Burrata, Fresh Basil, Fresh Parsley, Pepper Flakes, Grana Padano

N O T E S

* From what I understand, there are several sizes of Lumaconi pasta, some of which can be stuffed. You're looking for the smaller ones for this recipe.

** If you don't have access to Sundried Tomato Pesto, any store-bought pesto would work out perfectly.

DIRECTIONS

• Bring a large pot of cold, heavily salted water to a boil. Leave covered until needed.
• In the meantime, begin heating the EVOO, butter, pepper flakes, and garlic, in a large skillet set to just about medium heat. Once heated, stir and let everything sizzle together for up to a minute without browning before adding the onion and a good pinch of both salt and pepper. Stir and cook a couple of minutes before ripping up a few basil leaves and stirring them in. Continue to stir and cook 3 - 4 minutes. Make a well and drop in the tomato paste. Let it sizzle in the center of the skillet for a minute or so before stirring everything together and continuing to cook another 3 minutes.​

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• Fold in the butter beans and grape tomatoes. Season once again with a good pinch of both salt & pepper, stir, and let that come to temp / cook for 3 - 4 minutes. Pour in the wine and let that bubble away for a couple of minutes. Reduce the heat to a simmer, drop in the cheese rind and a good hit of salt, and simmer until the pasta is ready. Add the pasta to the boiling water and cook to just about al dente perfection. While the pasta cooks, you may need to add some pasta water to the skillet to keep it simmering.
• Once the pasta is just right, strain it directly to the skillet with the sauce. Pluck out the rind and start stirring. As you're stirring, the pasta will release starches to thicken / coat the noodles. Continue to stir and cook 3 - 4 minutes, or until the pasta is perfectly cooked.
• Turn off the heat and add the parsley, sundried pesto, grana padano, and a ladle of the hot pasta water. Stir until everything is combined and coated nicely. Taste and adjust your salt. Set the skillet aside for a few minutes to set.
• Serve each portion with torn burrata, fresh basil, grana padano, and parsley if desired. ENJOY!

HAPPY VEG