pasta, pesto, cranberry beans, fresh ricotta

28 Aug

Here’s a quick post-bike-ride dinner I assembled in 30 minutes from getting home to sitting down to eat (I say “assembled” because I picked up major premade components from Rainbow on the ride home– go ahead, think less of me).

1. Boiled water (slowly on my sad electric stove) and also heated milk on medium high with a few pinches of salt, stirring frequently to avoid scorching.

2. Shelled some fresh cranberry beans (they caught my eye after a recent conversation and a dinner at Camino).

3. When the milk started to simmer, I added about 1/2 Tbsp white vinegar to separate the curds and whey, reduced the heat, stirred for about 30 seconds, then poured it into a strainer to drain.

4. Tossed the shelled beans into boiling water for about 10 minutes.

5. While the beans boiled, sliced a tomato and drizzled it with olive oil and black pepper, and cracked open a beer (Oskar Blues Mama’s Little Yella Pils).

6. Tossed some store-bought ravioli (porcini mushroom, by the Pasta Shop) into the water with the beans, and cooked them about 5 more minutes.

7. Drained and tossed the pasta and beans with some pesto (from the bulk bin at Rainbow– sure, I could have made my own), and sat down to eat. It turns out, I really like the pasta + fresh beans combination.

One Response to “pasta, pesto, cranberry beans, fresh ricotta”

Trackbacks/Pingbacks

  1. From Lamb to Plate « The Robot Must Eat - September 16, 2012

    […] I’d made ricotta (milk, cream, salt, lemon juice — I’ve made it before), which went well with the especially spicy wild arugula and some yellow peaches I’d roasted […]

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