Pasta With Escarole And Cannellini Beans

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A combination of white beans and wilted greens yield a classic simple vegetarian sauce. Recipe courtesy Cinelli’s Pizzeria and Grill, Oceanside, NY.


  • 6 lb. Barilla® linguine
  • 3 heads chopped escarole
  • 6 lb. cooked cannellini beans
  • 12 cloves minced garlic
  • to taste salt & pepper
  • to taste red pepper flakes
  • 3 cups extra-virgin olive oil
  • 3 cups chicken stock
  • as needed grated Grana Padano or Parmesan cheese


Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking.

Step 2

Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 3

For each serving, to order: Heat 2 Tbsp oil in a large skillet over medium heat. Saute 1/2 clove garlic until golden.

Step 4

Add 1/8 head escarole (about 1/2 cup), 2 Tbsp stock, and season with salt, pepper, and red pepper flakes. Saute until escarole begins to soften. Add 4 oz beans and heat through.
Add 2 cups pasta and stir to heat through. Plate and garnish with Grana Padano or Reggiano if desired.

Recipe Type: Tags:
Chef Recommended Cuts
  • Fettuccine
  • Linguine
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Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1 (342g)
Servings Per Container

Amount Per Serving
Calories 784
Calories from Fat 288
% Daily Value*
Total Fat 32g
Saturated Fat 4g
Trans Fat 0g
Cholesterol 3mg
Sodium 639mg
Total Carbohydrate 95g
Dietary Fiber 15g
Sugars 5g
Protein 28g

Vitamin A 25%
Vitamin C 7%
Calcium 16%
Iron 41%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.