Rosemary and White Bean Orecchiette

Kalamata Olives, Chile Flake, Arugula, and Pine Nuts

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Eggs, Wheat, Tree Nuts

Vegetarian
A note about serious food allergies

Orecchiette isn't just delicious, it's a pasta type that commands attention. Believed to originate in Apulia, a region of southern Italy, the name (which, admit it, is fun to say) comes from its shape - orecchiette translates as “little ear.” So, hear this: We treated this precious pasta right with white beans, briny Kalamata olives, the slight heat of chile flakes, buttery pine nuts, and a fresh finish of baby arugula. It quickly comes together to create a satisfying, rich meal that oozes rustic elegance.

In Your Box (serves 2)

  • 2 oz. Baby Arugula
  • 2 Garlic Cloves
  • 3 Rosemary Sprigs
  • 15 oz. Cannellini Beans
  • 1¼ oz. Pitted Kalamata Olives
  • Info
    7 oz. Orecchiette Pasta
  • Info
    1 oz. Pine Nuts
  • ½ tsp. Red Pepper Flakes
  • 2 Tbsp. Tomato Paste
  • 4 fl. oz. White Cooking Wine
  • Nutrition (per serving)

  • Calories
    772
  • Carbohydrates
    79g
  • Fat
    31g
  • Protein
    26g
  • Sodium
    471mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Colander
  • 1 Medium Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Mince garlic. Use your fingers to remove leaves from the stem of one sprig of rosemary and finely chop the leaves. Save the other two sprigs for garnish. Drain and halve (or quarter, if preferred) the olives. Drain and rinse the white beans.

  • Step 2 - Cook the Pasta
    2

    Cook the Pasta

    Bring a medium pot of lightly salted water to a boil. Put a colander in the sink. Add the orecchiette and cook until al dente, about 10-13 minutes. Drain water and keep pasta warm until ready to serve.

  • Step 3 - Prepare the Sauce
    3

    Prepare the Sauce

    In a medium pan over medium-high heat, sauté 1 tsp. olive oil and minced garlic until aromatic, about 30 seconds. Add pine nuts, chopped rosemary, red pepper flakes, and tomato paste to the pan. Sauté over medium heat for 2 minutes and add the beans, olives, and white cooking wine. Stir to combine and cook for 3-5 minutes. Season with a pinch of salt and pepper.

  • Step 4 - Assemble the Pasta
    4

    Assemble the Pasta

    Fold the orecchiette into the sauce, ensuring the pasta is completely coated. Fold in 2 Tbsp. of olive oil and arugula until slightly warmed and wilted.

  • Step 5 - Plate the Dish
    5

    Plate the Dish

    Ladle a serving of the pasta onto a plate or in a shallow bowl. Garnish with a sprig of rosemary.