White Bean and Rosemary Butter Sauce Pappardelle with Lemon Zest

Ingredients

• 12 ounces pappardelle pasta
• 6 tablespoons unsalted butter
• 2 tablespoons fresh rosemary, finely chopped
• 4 cloves garlic, minced
• 2 cans white beans (cannellini), drained and rinsed
• 1 cup low-sodium vegetable broth
• 2 lemons, zested
• 1 tablespoon fresh lemon juice
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes
• 2 tablespoons fresh parsley, chopped

Method

1. 1

   Bring a 6-quart pot of generously salted water to a boil.

   10:00 · Bring water to a boil
2. 2

   Add the pappardelle and cook until al dente, stirring occasionally. Reserve 1 cup of the pasta water, then drain the pasta.

   8:00 · Cook pappardelle
3. 3

   While the pasta cooks, melt the butter in a 9-inch skillet over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty, about 4 minutes.

   4:00 · Brown the butter
4. 4

   Add the chopped rosemary and minced garlic to the browned butter and cook, stirring, until fragrant, about 1 minute.

   1:00 · Toast rosemary and garlic
5. 5

   Stir in the white beans and vegetable broth. Simmer, stirring occasionally and lightly mashing some of the beans against the skillet, until the sauce thickens slightly, about 5 minutes.

   5:00 · Simmer beans and broth
6. 6

   Add the drained pappardelle to the skillet along with the lemon zest, lemon juice, salt, pepper, and red pepper flakes. Toss to coat, adding reserved pasta water a few tablespoons at a time until the sauce turns glossy and clings to the noodles.

   2:00 · Toss pasta with sauce
7. 7

   Remove from the heat and stir in the Parmesan cheese until melted and creamy.

8. 8

   Divide among bowls and garnish with chopped parsley and extra Parmesan, if desired. Serve immediately.