The chef at Good Eggs whips up something special to help warm your body and soul.
When you’re pregnant or a new mom, there’s two qualities that make for a good dinner, especially when you’re doing the cooking: it must be hearty, and it must be easy…like easy enough to fit into one pot. We guarantee your winter nights will be warmed by this mouth-watering one-pot recipe from Audrey Snyder, the talented chef at Good Eggs, an online farmer’s market-slash-grocery delivery service with locally sourced produce, pastured eggs, grass-fed meats, seafood, dairy products, baked goods and more. If you’re in Brooklyn, the Bay Area, Los Angeles and New Orleans, go ahead and get the whole shebang delivered by Good Eggs (you deserve it). If not, send your loved one to the market (again, you deserve it), and get cooking.
One-pot Cavatelli and Bean Pasta
– 1 bag of cavatelli pasta
– 2 tbs olive oil
– 2 cloves garlic, minced
– 1 small yellow onion, roughly chopped
– 1/2 cup sun-dried tomatoes or 1 can of preserved tomatoes (whole or cubed), or any combination of your choice
– 1 1/2 cup prepared beans of your choice (e.g., cannellini, pinto, kidney, navy)
– 1/2 lemon
– 1/4 cup roughly chopped flat leaf parsley
– Salt to taste
– A couple sprigs of fresh thyme, stripped and crushed
- In a medium soup pot or larger sauce pan bring water to boil, cook pasta until just slightly under al dente. (Sfoglini cooks in about 5-8 minutes, so cook for 5 minutes).
- Drain water, leaving pasta in the pot.
- Add olive oil and heat. When oil is glossy, add garlic and onion then sauté (with the pasta still in the pot) until softened. Add in thyme and your tomato then heat gently. The saucy-ness is up to you; for a drier sauce, add less liquid or only sun-dried tomatoes. If you want something more stew-like, add more tomato purée.
- Add beans and stir until pasta and beans are evenly coated and heated. If your beans are softer they will start to break down and make a creamy sauce. If you want the beans to stay intact, stir less and use firmer beans.
- Squeeze in juice from half a lemon, add more if it needs more acidity. Salt to taste and sprinkle with parsley before serving.
- Add a salty hard cheese such as pecorino or parmesan, or a creamy goat cheese.
- For more protein, finish by mixing in a jar of tuna, leftover sausage or chicken.
- And for a spicier version, add a sprinkle of dried chili flakes when sautéing garlic and onions.
This article is by Jessica Pallay, courtesy of Well Rounded NY. Conceived with love by former magazine editors Jessica Pallay and Kaity Velez, Well Rounded NY aims to be the singular pregnancy resource for city-savvy moms-to-be. Through reviews, profiles, expert Q&As, local guides and more, Well Rounded curates the New York City pregnancy and helps its readers come to terms – and term! – with pregnancy in the city.
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