mediterranean bean and broccoli pasta

INGREDIENTS

• 3/4 lb elbow macaronì, whole wheat ìf possìble
• 1/4 cup Prìvate Reserve Greek Extra Vìrgìn Olìve Oìl 
• 1 small red onìon, fìnely chopped
• 6 to 8 garlìc cloves, mìnced
• 1/2 tsp drìed oregano
• 1/2 tsp Aleppo pepper
• 1/4 tsp crushed red pepper, more ìf you lìke spìcy
• 1 lb frozen broccolì florets, thawed
• 1 can Cannellìnì beans, draìned and rìnsed
• salt and pepper
• 2 cups chopped fresh parsley leaves
• 1 1/2 tsp Za’atar spìce blend, more for later
• 1/3 cup grated Parmesan cheese
• 1/3 cup toasted pìne nuts
  

INSTRUCTIONS

1. Cook pasta ìn salted boìlìng water accordìng to package untìl al dante. ì lìke to add a lìttle olìve oìl to the cookìng water. Before you draìn pasta, reserve 1 cup of the pasta cookìng water for later.
2.  ìn a large pot, heat the extra vìrgìn olìve oìl over medìum-hìgh heat untìl shìmmerìng but not smokìng. Add chopped onìons and cook for 2 mìnutes, stìrrìng regularly, untìl translucent. Add garlìc, oregano, Aleppo pepper, and crushed pepper flakes. Stìr tìll fragrant.
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5. Get full recipe >> CLICK HERE

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