How To make Pasta Cannelini

This Salmon Cannellini Pasta recipe is so good!

It has been so hot lately that all we’ve been wanting to eat is a light mediterranean style diet! This salmon and cannellini bean pasta is great for a warm evening meal for the whole family and it makes a great meal for leftovers the next day.

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SALMON CANNELLINI PASTA
Servings 4-6

INGREDIENTS
2 Salmon Fillets
100g cherry tomatoes
4 garlic cloves, roughly chopped
1 tin cannellini beans (drained and rinsed)
1 tsp thyme
2 tsp parsley
4 sundried tomatoes, finely chopped
100g baby spinach chopped
Zest of 1 lemon
Lemon wedges for serving
Parmesan for serving

320gm fusilli pasta (cooked according to instructions, 1 cup pasta water reserved)
Olive Oil
Salt & Pepper

INSTRUCTIONS
1. Take your salmon out 15-20 mins to let your salmon reach room temperature before cooking. Season the salmon with salt and a few grinds of pepper. Heat the oil in a nonstick skillet over medium-high heat until hot and shimmering.
2. Add the salmon, skin side down without moving, until golden and crisp, about 4 minutes. Carefully turn the fillets and reduce heat to medium. Cook until a golden crust develops at the bottom about 4 to 5 minutes more. Set aside. While the salmon cooks, you can begin cooking your pasta.
3. Heat oil in the same skillet on a medium heat, add the cherry tomatoes and cook for 1 minute.
4. Add the chopped garlic, careful not to burn. As the tomatoes begin to soften, you can gently press them to extract the juices.
5. Turn the heat to low and add the cannellini beans and the dried herbs.Stir gently before adding the sundried tomatoes and baby spinach. Cook until spinach is wilted. Turn off the heat.
6. Flake the salmon, keeping the crispy skin* for serving. Add the flaked salmon back to the pan stir.
7. Add the cooked pasta with the lemon zest to the salmon and bean mixture, stirring gently, add the pasta water slowly to create the sauce.
8. Serve with the lemon wedge, parmesan and the crispy salmon skin. Enjoy!

*If necessary, crisp the skin again in a dry pan or oven, watching carefully.

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Mediterranean Cannellini Beans and Pasta Soup

Mediterranean Cannellini Beans and Pasta Soup.Follow along with the recipes below!

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Recipe

Yield: 2

Ingredients

Cannellini Beans 1 can, 400 gram
Smoked Pancetta 70 gram
Tomato 1 medium
Pasta 40 gram
Hot water Enough to cover everything
Ginger Same amount as garlic
Garlic 2 cloves
Chilli 1/2
Olive Oil 1 Tbsp in the end
Salt
Parsley
Ment


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Ditalini With Clams and Cannellini Beans Recipe

Giuliana and her Sicilian Nonna teach us how to make a delicious and simple Ditalini! Enjoy!

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AUTHENTIC PASTA E FAGIOLI - Grandma's Recipe

Pasta e Fagioli or Pasta Fazool is probably my number 1 comfort food recipe. There are a ton of ways to make an authentic bowl of Pasta Fagioli but I'm going to show you one of the simplest and IMO best ways to make it! At its core, this recipe is small pasta and beans (cannellini or borlotti are most often used), a touch of tomato, garlic, and some fat from lard or olive oil. If you have Parmigiano Reggiano rinds throw them in the pot to enhance the flavor even more. I hope you enjoy this pasta fazool recipe!

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Pasta with Spinach and Cannellini Beans

Healthy Italian pasta dish made quick and easy. This recipe uses just a few basic ingredients and I'll show you how fast you can put this main dish together. View more of my easy Italian recipes at simpleitaliancooking.com.

SEXIEST White Beans for Dinner in Just 15 Minutes! Garlic Parmesan White Beans

Creamy white beans, cooked with extra virgin olive oil, garlic, cherry tomatoes fresh parsley, and warm Mediterranean spices! Ready in 15-Minutes!

FULL RECIPE ????
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???? MEDITERRANEAN SPICES:
???? EXTRA VIRGIN OLIVE OIL:
???? ALEPPO STYLE PEPPER:
???? BLUE BRAISER: (an affiliate link)

INGREDIENTS:
???? Extra virgin olive oil (I used Early Harvest Greek EVOO)
???? 3 to 4 garlic cloves, minced
???? 2 15-ounce cans cannellini beans, drained
???? 1 cup cherry tomatoes, halved
???? Kosher salt and black pepper
???? 1 teaspoon Aleppo pepper
???? ½ teaspoon cumin
???? 1 cup chopped fresh parsley
???? ¼ to 1/3 cup shaved Parmesan cheese
???? 1/4 cup grated Pecorino Romano
???? Juice of half a lemon


⏱️TIMESTAMPS⏱️
0:00​​ Intro
0:12​ Prepping ingredients
1:00 Parsley tip
1:48 Cooking the beans
2:20​ Seasoning the beans
3:15 Finishing touches
4:18​ What to pair this dish with
4:38​ Taste test

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