Fresh Kale Fettuccine with Herbed White Beans, Lemon & Shaved Pecorino Romano


Fresh Kale Fettuccine with Herbed White Beans, Lemon & Shaved Pecorino Romano


2 cups dry white beans (small ones - not large ones)

1 1/2 tsp salt

1 1/2 tsp dry oregano

1 1/2 tsp dry parsley

1 1/2 tsp savory

1 1/2 tsp white pepper

1/3 cup olive oil

4 cloves garlic - sliced very thinly

4+ sprigs of fresh thyme - stems removed

4+ sprigs of fresh oregano - stems removed

1 lemon - cut into wedges

Diced tomatoes for garnish

extra fresh thyme for garnish

Lots of Parsley - chopped

Pecorino Romano (or other hard Italian cheese - like Parmesan) shaved.

S&P to taste

4 servings fresh Kale Fettuccine - or other pasta - preferably homemade


Put the beans & DRY spices (salt, oregano, savory, parsley, white pepper) in a large pot with enough water to cover them by at least two inches.  Bring to a boil.  Stir, then cover & lower heat to the lowest setting & simmer for at least two hours - or until the beans are tender.

In a small frying pan, heat the oil.  Add the sliced garlic, fresh thyme & oregano.  Heat for a few minutes on a medium flame - but stop before the garlic begins to change color.  With a wooden spoon, muddle the garlic & herbs into the oil by pressing down on them to release their flavors.  Remove from heat & let sit while the beans cook.

When the beans are done, drain them.  Put them in a bowl & mix in the herbed olive oil.  Set aside.

Cook the pasta.  If using homemade - know it will cook VERY fast & rise to the top of the boiling water.  Drain & drizzle liberally with olive oil & toss.

Put a portion of pasta on each plate, top with a portion of the herbed beans, top with chopped tomatoes & extra fresh herbs.  Go crazy with parsley.  It has such a fresh & lovely flavor.  Treat it as an ingredient - not just a decoration.  Place a lemon wedge on each plate for squeezing over the pasta.  Liberally add shaved cheese to each plate & serve!