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Parmesan, Broccoli and Romano Bean Pasta

Creamy garlic pasta with a rich Parmesan sauce.
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Ingredients
  

  • 2 cups of dry penne/elbow/fusili/bowtie pasta
  • For the sauce:
  • 1 cup of chicken stock/vegetable stock or water
  • 2-3 cloves of garlic minced
  • 1 cup of Romano beans rinsed
  • 3-4 tablespoons of finely grated Parmesan cheese
  • salt and pepper to taste
  • 2 -3 cups of broccoli florets
  • 4-5 leaves fresh basilfinely sliced
  • Optional:
  • 1 piece of Parmesan rind
  • 1 tablespoon of unsalted butter
  • Tools:
  • medium pot
  • small pot
  • sieve or colander 
  • grater
  • hand blender/blender

Instructions
 

  • Directions:
  • Fill a medium pot with water. Add handful of salt and set to boil
  • While you are waiting for your water to boil, prepare your bean and Parmesan sauce.
  • Put 1 cup of chicken stock in a small pot and set to simmer.
  • Add minced garlic.
  • If you have a piece of Parmesan rind, add it in and allow it to simmer.
  • Cut your broccoli florets.
  • When the water comes to a boil, add the pasta. Set the sieve on top of the pot and allow the broccoli to steam for a few minutes.
  • Remove the Parmesan rind and add the beans. Simmer for a few minutes.
  • Using your hand blender, blend the beans and stock until creamy. Add ½ cup of Parmesan cheese. Add butter and stir. Taste. Add salt and pepper to taste and remove from heat.
  • Remove the broccoli from the heat and put in a large bowl. Check the pasta for done ness. It should be cooked in 7 minutes.
  • Drain the pasta and add to the broccoli. Add Romano bean sauce and stir.
  • Top with more grated Parmesan and serve.
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