THE CHOSEN MOVIES FOR OCTOBER 2025! 

 

 CASSANDRA PETERSON'S 

PASTA E FAZUL CON VERDURE 

(PASTA & BEANS WITH GREENS)

 

Ingredients:

 

1 cup cooked dried Fagioli Bianchi (butter beans) or cannellini beans

(Canned beans may be substituted)

1 heart of celery, finely chopped

¼ cup olive oil

2 scallions, finely chopped

½ dried red chili pepper

3 tablespoons marinara sauce

½ cup dry sherry

1 large handful greens (arugula, mustard, collard, Swiss chard or a combination) roughly chopped

2 cups lumache (pasta shells)

2 tablespoons salt

Parmesan cheese

 

Directions:

 

Soak the beans overnight. Rinse and boil in a saucepan with one tablespoon of olive oil and water to cover by one inch. Cook 30 to 45 minutes or until tender.

 

In a large saucepan, bring approximately 6 cups of water to a boil. Add the salt and the chopped greens and boil 3 to 10 minutes (depending on the greens used- tougher greens, like collards, take more time) or just until tender. Remove from the boiling water using a slotted spoon. Reserve the water for the pasta.

 

In a large skillet, heat the remaining oil. Add scallions, celery and chili pepper. Sauté approximately 3 minutes being careful not to let the scallions burn. Add the chopped greens and continue to sauté a minute or two more. Stir in the sherry, cover and let simmer for another 5 minutes, then add the marinara sauce (2 tablespoons tomato paste and 3 tablespoons water may be substituted). Mix well and bring to a boil. Add the cooked beans to the ingredients in the skillet, mix well and let simmer together for a few minutes. Turn off the flame and let stand.

 

Cook the pasta until 'al dente' in the water used for boiling the greens. Drain and add to the beans and greens. Stir well and let simmer together for three minutes. Turn off the flame and let stand for a few minutes. Add salt, pepper and pass the parmesan cheese.