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Escarole and Beans

Reviewed: Dec. 8, 2012
Tried to recreate an escarole and white bean pasta dish I had an italian restaurant. I love red sauce on my pasta but the combo of beans and escarole is so out of this world, that I didn't mind the absence of tomatoes. I gave this recipe 4 stars instead of 5 because I made a few adjustments. I made the dish with pasta. Boil and generously salt the pasta a few mins short of al dente. Set aside cup of pasta liquid, and drain and rinse pasta. I used only about 1 1/2 heads of escarole. Definitely trim the white ends of the escarole off. I upped the garlic to about 5, and then one more freshly grated garlic to mix into the dish at the end of cooking. I simmered the garlic until golden, added escarole, salted it. Then I took about a cup of pasta water, a cup of dry white wine, and about quarter cup of reserved bean liquid, cooked it down (leaving a little bit of liquid to mix and fully cook the pasta in the last step). (I wanted to also use chicken stock but was out. Next time I will try it with about a half cup of chicken stock). I threw in only one can of beans for a few mins, then throw in pasta (I used almost a whole 16 oz pkg of penne rigate). Top with some pecorino cheese.
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