Pasta Fagioli
As prepared by Chef James Piggott, of Delta Meadowvale Resort & Conference Centre
3 cups Cooked Pasta Mista (or another variety of tiny shaped pasta)
1 can Cooked White Kidney Beans (drained and rinsed)
3 tablespoons Olive Oil
1 cup Caned Diced Tomatoes with Juice
1 piece Bermuda Onion, Fine Diced
½ cup Proschutto, diced (you can use regular bacon)
1 cup Zucchini, Diced
½ cup Roasted Red Peppers, Diced (you can use canned)
2 tablespoons Garlic, chopped
¼ bunch Parsley, Fine Chopped
1 bunch Basil, Sliced fine
¼ cup White Wine
1 cup Chicken Stock (have a little extra ready in case)
½ cup Asiago Cheese, Grated
4 pieces Green Onions, Fine Sliced
½ cup Sherry (optional)
¼ bunch Italian Broccoli- Rabe (you can substitute baby spinach)
To Taste Salt and Pepper
To Taste Chili Flakes
Method
Bring a large skillet to high heat. Add in olive oil, Proschutto and onions. Sauté till onions are tender. (Remember to continually stir)
Add in garlic, beans, tomatoes, zucchini, and red pepper. Cook for about 3 minutes
Add in white wine and sherry (optional) and let reduce by half.
Add in Chicken stock and season with salt and pepper. Add chili flakes (as much or as little as you like)
Add in cooked pasta mista let warm thru
Finish with basil, parsley, green onions and Broccoli-Rabe (do not over cook the broccoli-rabe as it gives a nice texture to the dish to have a little bite behind the greens). If pasta seems a little too dry add in a little more chicken stock. Toss in asiago cheese and serve in a past bowl. Enjoy!