Pasta Orecchiette Fagioli with Turkey Meatballs.
I picked up a bag of Rancho Gordo’s Papa De Rola Beans; a rare heirloom variety with a delicate creamy interior, just perfect for my Pasta Orecchiette Fagioli with Turkey Meatballs! I soaked the beans overnight; rinsed and prepared them for cooking in a stockpot of water, olive oil, fresh organic basil, fresh organic chopped garlic scapes and fennel, bay leaves, dried oregano, pepper and Calabrian red peppers. I brought the pot to a boil then simmer the beans for about 40 minutes until they were tender. Then I added some Himalayan salt, chopped organic tomatoes, one chopped organic zucchini and 2 cups of roughly chopped organic chard; removed the pot from the heat and let it rest, covered. In the meantime, I boiled a package of orecchiette pasta until al dente, drained the pasta and tossed it with olive oil. Then, I baked some prepared organic turkey meatballs for 30 minutes in a 350 degree oven. Now ladle the pasta in deep bowls, top with the beans, broth and meatballs; serve with a bit of grated Parmesan cheese. Voila, my Pasta Orecchiette Fagioli with Turkey Meatballs is just delicious! Serve with a fresh green salad and a dry white wine. Enjoy!
List of ingredients:
1 package Papa de Rola beans, or any creamy variety( Rancho Gordo)
A good dollop of olive oil
4-6 organic green garlic scapes, chopped(or garlic cloves)
1 organic zucchini, chopped
1/2 cup chopped organic fennel
2 bay leaves
1/2 cup chopped fresh organic basil
2 tablespoons dried oregano Indio ( also from Rancho Gordo)
2 broken up dried Calabrian peppers
1 teaspoon ground pepper
Enough water to cover the beans by 2 inches
4-5 organic ripe tomatoes, chopped
2 cuts chopped organic Swiss chard
2 teaspoons Himalayan salt
1 package organic orecchiette pasta, or any short pasta
1 package prepared organic turkey meatballs
Grated parmesan cheese for serving
Follow instructions above
Note: You can omit the turkey meatballs for the vegetarian version
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