Cannellini Beans with Fettuccine and Sage Recipe

Looking for an easy Cannellini Beans with Fettuccine and Sage recipe? Learn how to make Cannellini Beans with Fettuccine and Sage using healthy ingredients.


Submitted by archiemorris

Makes 6 servings



Serves 4 to 6 ; Mary Esposito, Ciao Italia

Recipe Ingredients for Cannellini Beans with Fettuccine and Sage

1 cup dried cannellini beans
3 cups water for soaking beans, then fresh water for cooking them
2/3 cup extra-virgin olive oil
148 g red Spanish onion, diced
1/3 pound prosciutto
3 tablespoons minced fresh sage leaves
1 teaspoon salt
1/2 teaspoon Pepper
1 pound fettuccine
1 tbs Pecorino cheese

Recipe Directions for Cannellini Beans with Fettuccine and Sage

  1. reserve 1/4 cup of pasta cooking water

  2. Note: Pancetta is Italian bacon. If you can't find it try prosciutto or bacon

  3. Soak the beans overnight in 3 cups of cold water. Next day, drain the beans, which will have swelled in size, and place them in a 2-quart saucepan and cover them with fresh cold water. Bring the water to a boil, lower the heat to medium-high, and cook the beans until a knife is easily inserted into them. Do not overcook the beans or they will split and disintegrate in the water. Drain and set aside.

  4. In a sauté pan, heat 1/3 cup of the olive oil. Stir in the onions and pancetta and sauté until the onions are soft and the pancetta is browned. Stir in the sage and sauté, stirring frequently, for 2 to 3 minutes. Add the beans and stir them gently to coat them with the oil and sage. Season with the salt and pepper. Turn off the heat and set aside while the fettuccine is cooking.

  5. Cook the fettuccine in 4 to 6 quarts of rapidly boiling water to which 1 tablespoon of salt has been added. Cook just until the fettuccine is al dente, meaning that the fettuccine is cooked through, retains its shape, and is still firm, not mushy. Drain the fettuccine into a strainer and add it with the reserved cooking water directly to the sauté pan. Stir in the remaining olive oil and quickly reheat the mixture, stirring constantly until hot. Transfer the mixture to a serving platter and serve at once. Pass grated Pecorino cheese on the side.

  6. Note: Do not be alarmed at the amount of olive oil used in this recipe. The beans absorb a lot of it so if you want to cut down on the amount of oil, remember that the dish will be drier in taste.

Categories

Main Dish

Nutrition Facts
Serving Size 302.5g
Amount Per Serving
Calories
568
Calories from Fat
239
% Daily Value*
Total Fat
26.6g
41%
Saturated Fat
4.4g
22%
Trans Fat
0.0g
Cholesterol
70mg
23%
Sodium
775mg
32%
Potassium
651mg
19%
Total Carbohydrates
62.9g
21%
Dietary Fiber
8.5g
34%
Sugars
2.2g
Protein
22.0g
Vitamin A 2% Vitamin C 6%
Calcium 10% Iron 32%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Low in sugar
  • High in thiamin
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