Linguine with Lupini Beans Recipe
Ingredients:
- 12 oz (340 g) linguine
- 1 cup lupini beans, shelled and rinsed
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup white wine (optional)
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- Zest of 1 lemon
- Juice of 1/2 lemon
- Salt and black pepper, to taste
- Grated Parmesan or Pecorino Romano cheese, for serving
Instructions:
- Cook the Linguine:
Begin by bringing a large pot of salted water to a rolling boil. Add the linguine and cook according to the package instructions until it is al dente. Reserve about 1/2 cup of the pasta cooking water before draining the linguine. Set the drained pasta aside. - Prepare the Lupini Beans:
While the pasta is cooking, prepare the lupini beans. If using store-bought lupini beans, make sure to rinse them well to remove any excess brine. For fresh lupini beans, they need to be soaked, boiled, and shelled in advance, as they can be quite bitter. Once the beans are ready, set them aside. - Sauté the Aromatics:
In a large skillet, heat the olive oil over medium heat. Add the thinly sliced garlic and sauté until it turns golden brown, taking care not to burn it. If you like a bit of heat, add the red pepper flakes at this stage and sauté for another 30 seconds. - Add the White Wine and Tomatoes:
Pour the white wine into the skillet to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to simmer for about 2 minutes until it reduces slightly. Add the cherry tomatoes and cook until they soften and begin to release their juices, about 3-4 minutes. - Incorporate the Lupini Beans:
Add the prepared lupini beans to the skillet. Toss them with the tomatoes and garlic, allowing them to absorb the flavors. Cook for another 2-3 minutes, stirring occasionally. If the mixture seems too dry, add a bit of the reserved pasta water to create a light sauce. - Toss the Pasta:
Add the cooked linguine to the skillet with the lupini beans and tomatoes. Toss everything together until the pasta is evenly coated with the sauce. Add the lemon zest, lemon juice, and fresh parsley. Toss again to combine. Taste and adjust the seasoning with salt and black pepper. - Serve:
Transfer the linguine with lupini beans to a serving dish. Finish with a generous sprinkle of grated Parmesan or Pecorino Romano cheese. For an extra touch, drizzle a bit more olive oil over the top.
Tips:
- Lupini beans are rich in protein and have a slightly firm texture, making them a perfect contrast to the soft linguine. They are also very nutritious, packed with fiber, and low in fat.
- If you prefer a vegetarian option, you can omit the white wine or replace it with vegetable broth for added flavor.
This linguine with lupini beans recipe offers a delightful combination of textures and flavors. The lupini beans add a satisfying bite, while the garlic, lemon, and parsley bring brightness to the dish. It’s a simple yet elegant meal that’s perfect for a weeknight dinner or a casual gathering with friends.
