This is the perfect sort of frugal pasta. It’s a great way to use up all the nearly finished packets of pasta you have in the pantry. It’s also great cold the next day for lunch.
- 300 g dried orecchiette, or a combination of other small pasta shapes
- 2 tbsp olive oil
- 4 rashers of bacon, finely diced
- 1 brown onion, diced
- 4 cloves of garlic, sliced
- 2 stems of rosemary, diced
- pinch chilli flakes
- 250 g cooked cannellini beans/ 1 x 440 g tin of beans rinsed and drained
- 4 stems of Tuscan kale, diced
- 1 cup/250 ml of chicken stock
- 60 g parmesan to serve
- Bring a pot of salted water to the boil. Add the pasta and boil for 10-12 minutes until al dente.
- In a large frypan add the olive oil and sauté the bacon, onion and garlic for 5-7 minutes until the onion is translucent. Add the rosemary, chilli, cannellini beans, kale and chicken stock and bring the stock to the boil. Add the drained pasta and stir to combine.
- Serve with more dried chilli to taste and a generous amount of parmesan cheese.
Recipe by Tori Haschka.