Equipment
Ingredients
Pasta and Beans
- 400 g penne pasta
- 250 g cannellini beans, rinsed and drained
Sauce and Aromatics
- 80 g unsalted butter, cubed
- 15 g fresh sage leaves
- 3 garlic, minced
- 1 lemon, zested
- 120 ml pasta water, hot, reserved from boiling pasta
- kosher salt
- black pepper, freshly ground
- 30 g vegetarian hard cheese, grated
Nutrition (per serving)
Method
Bring a large pot of generously salted water to a rolling boil at 100°C / 212°F. Add the penne and cook until al dente, about 10 to 12 minutes. Scoop out and reserve 120ml of the starchy pasta water before draining the pasta in a colander.
While the pasta cooks, place a large skillet over medium heat and add the cubed unsalted butter. Allow the butter to melt and begin to foam.
Once the butter foams, scatter the fresh sage leaves in the skillet. Fry for 1 to 2 minutes until the sage leaves crisp up and the butter solids drop to the bottom, turning a toasted golden-brown colour.
Immediately add the minced garlic and the drained white beans to the browned butter to drop the temperature. Sauté for 2 minutes until the garlic is fragrant and the beans are warmed through to at least 74°C / 165°F.
Add the drained penne directly to the skillet along with a splash of the hot reserved pasta water. Toss vigorously over medium-low heat until the starchy water and butter emulsify into a creamy, glossy sauce that clings to the noodles.
Remove the skillet from the heat. Stir in the freshly grated lemon zest, salt, and black pepper. Taste and adjust seasoning as needed, then plate and top with grated vegetarian hard cheese if using.
Chef's Notes
- Brown butter (beurre noisette) provides an incredible depth of flavor but requires constant attention. Use a light-colored stainless steel or enameled skillet so you can clearly see the color of the milk solids changing.
- Using high-quality canned beans saves time, but ensure you rinse them very well to remove excess sodium and thick canning liquid, which can make the final dish overly gummy.
- Do not skip the lemon zest. Its essential oils and bright acidity act as a crucial counterpoint, cutting through the richness of the butter and starch to balance the entire flavor profile.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Pasta may become slightly mushy upon thawing.
Reheating: Reheat gently on the stovetop with a splash of water or vegetable broth to re-emulsify the sauce.
