Meal Kit
Rosemary and White Bean Orecchiette
Kalamata Olives, Chile Flake, Arugula, and Pine Nuts
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Tree Nuts (Pine Nuts), Eggs, Wheat
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Vegetarian
Chef
Ashlee Piper
Orecchiette isn't just delicious, it's a pasta type that commands attention. Believed to originate in Apulia, a region of southern Italy, the name (which, admit it, is fun to say) comes from its shape - orecchiette translates as “little ear.” So, hear this: We treated this precious pasta right with white beans, briny Kalamata olives, the slight heat of chile flakes, buttery pine nuts, and a fresh finish of baby arugula. It quickly comes together to create a satisfying, rich meal that oozes rustic elegance.
In Your Box (serves 2)
- 15 oz. Cannellini Beans
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7 oz. Orecchiette Pasta
- 4 fl. oz. White Cooking Wine
- 2 oz. Baby Arugula
- 1¼ oz. Pitted Kalamata Olives
- 2 Tbsp. Tomato Paste
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1 oz. Pine Nuts
- 2 Garlic Cloves
- ½ tsp. Red Pepper Flakes
- 3 Rosemary Sprigs
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) WPenBrqk
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Calories690
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Carbohydrates108g
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Net Carbs106g
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Fat14g
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Protein26g
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Sodium910mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Thoroughly rinse produce and pat dry. Mince garlic. Use your fingers to remove leaves from the stem of one sprig of rosemary and finely chop the leaves. Save the other two sprigs for garnish. Drain and halve (or quarter, if preferred) the olives. Drain and rinse the white beans.
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2 Cook the Pasta
Bring a medium pot of lightly salted water to a boil. Put a colander in the sink. Add the orecchiette and cook until al dente, about 10-13 minutes. Drain water and keep pasta warm until ready to serve.
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3 Prepare the Sauce
In a medium pan over medium-high heat, sauté 1 tsp. olive oil and minced garlic until aromatic, about 30 seconds. Add pine nuts, chopped rosemary, red pepper flakes, and tomato paste to the pan. Sauté over medium heat for 2 minutes and add the beans, olives, and white cooking wine. Stir to combine and cook for 3-5 minutes. Season with a pinch of salt and pepper.
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4 Assemble the Pasta
Fold the orecchiette into the sauce, ensuring the pasta is completely coated. Fold in 2 Tbsp. of olive oil and arugula until slightly warmed and wilted.
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5 Plate the Dish
Ladle a serving of the pasta onto a plate or in a shallow bowl. Garnish with a sprig of rosemary.
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