Monday, August 17, 2009

Pasta with White Beans in Balsamic Brown Butter

Today's bento: multigrain pasta tossed with white beans and parsley in browned butter with balsamic vinegar with a dusting of Romano cheese on top.

This was a nice 'n easy dinner, with leftovers in the bento for lunch. I was planning on making something else, but ended up getting busy with something and did not get around to heading to the market for fresh veggies, so I came up with this from the pantry. It's based off of this recipe, but I did not feel like taking the time to make homemade ravioli, so I made an easier weeknight version.

Pasta with White Beans in Balsamic Brown Butter

Serves 4

1/2 lb. pasta, cooked
1 T butter
1/4 c. balsamic vinegar
1 can (~15 oz) great northern beans
1/2 bunch flat leaf parsley
1 c. grated Romano cheese

Add the butter to a medium pan; cook on medium low heat until lightly browned, only a couple minutes. Turn off the heat and add the balsamic--be careful as it is likely to spatter. Add the beans and parsley, then toss.

Add the bean mixture to the hot, drained pasta and toss. Top each serving with cheese.