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Receta Pasta with butternut squash, broccoli and cranberry beans (guest post)

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Pasta with butternut squash, broccoli and cranberry beans (guest post)
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Ingredientes

  • 1 onion, cut in half
  • 1 bay leaf
  • 4-5 black peppercorns
  • 2 pounds of fresh cranberry beans,
  • shelled
  • 4 tablespoon extra virgin olive oil,
  • divided
  • Salt and Pepper
  • 4 oz of sliced bacon
  • 1 small butternut squash, peeled,
  • seeded and cut into 1/2 inch pieces
  • 2 cloves of garlic, minced
  • 1 head of broccoli or 1 bunch broccoli
  • rabe (whichever is available)
  • 1 handful of your choice of pasta (I
  • used a gluten-free rice pasta)
  • In a large saucepan place the onion,
  • bay leaf and peppercorns. Fill the saucepan with just enough water
  • to cover everything. Bring to a boil and reduce the heat to simmer
  • for 20 minutes. At this point add the beans and simmer for 15
  • minutes, or until tender. Drain the beans and place them in a bowl.
  • Toss beans with 1 tablespoon of olive oil and season with salt and
  • pepper. Set aside.
  • While your beans are simmering cook the
  • bacon in a large skillet, until crispy. Transfer the bacon onto
  • paper towels to drain and pour off all but 2 tablespoons of rendered
  • bacon fat. Save the extra fat and bacon for later. At this point
  • you can sauté the butternut squash, in batches if necessary (using
  • any remaining bacon fat for additional batches). Sauté the squash
  • for 10 minutes or until it is cooked through and slightly browned.
  • Transfer squash to a bowl and season with salt and pepper and set
  • aside.
  • Prepare your pasta according to the

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