Com­fort­ing lemon basil noo­dles a one-pan won­der

CHB Mail - - Sports - The Wash­ing­ton Post serves 4


Cut the onion into 1/25cm dice. Smash, peel and mince the gar­lic, if us­ing. Use a Mi­croplane or box grater to zest the lemon, yield­ing at least 2 tea­spoons of zest.

Heat the oil in a large non­stick saute pan or skil­let over medium heat. Stir in the onion and the gar­lic, if us­ing; cook for 3 min­utes, or un­til just soft­ened. Add the can­nellini beans and whole-grain mustard; cook for 3 min­utes or un­til heated through, then use a fork to mash about half of them, right in the pan. Sea­son lightly with salt.

Add the noo­dles to the pan, break­ing them up with your fin­gers as you go, as needed. Stir to in­cor­po­rate; cook for a few min­utes, then pour in 2 cups of the broth. In­crease the heat to medium-high; cook for about 6 min­utes, stir­ring a few times; the noo­dles should be al­most cooked through.

Re­duce the heat to medium-low; add the lemon zest and black pep­per, stir­ring gen­tly to in­cor­po­rate. If the noo­dles seem too firm or not quite done, stir in the re­main­ing cup of broth. Cook for 2 min­utes, then re­move from the heat.

Cut the lemon in half; squeeze in about 2 ta­ble­spoons of juice, then cut the re­main­ing lemon half into wedges. The noo­dles should be soft, and coated with a creamy mix­ture of beans. Taste, and add more salt, as needed. Stack, roll and cut half the larger basil leaves into thin rib­bons. Toss them into the pan. Di­vide among in­di­vid­ual wide, shal­low bowls. Driz­zle each por­tion with a lit­tle oil, then gar­nish with fresh basil leaves.

Serve warm or at room tem­per­a­ture, with the lemon wedges. —

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