Cannellini bean pasta with beurre blanc

This recipe was pulled from the New York times, and adjusted to accommodate my kitchen and preferences.

I have not been to France but at times I feel like channeling my inner French lady and making something decadent I will permit myself to indulge in, but only with French lady restraint. As for my thoughts on the French, I have a love of millinery, red lipstick, baguettes and perfect tailoring, so while I would rather not think of myself as bowled over by the call to be a true mademoiselle, my pronunciation of croissant belies my love of the language and probably the cheese.

As a child I started to learn French in the first grade and I took pleasure in my bedroom trying to cultivate my accent. My exposure to French culture was limited to Madeline books and berets, but later I learned to love French art, the respectful treatment of fashion and the occasional beignet. Destined to learn many things and meet many people. I have held onto my basic understanding of French as well as my appreciation for what seemed like a culture which to me, even now, shares my love of beauty for beauty’s sake. My air of mystery was not something I intentionally crafted but I feel a kinship with the quintessential Parisian lady who feels what happens in her boudoir, is exclusively her business. As I have been working through things in my head and my heart, I have made an uneasy peace with things and people I associated with France, so much so I might even try and master coque au vin.

This recipe seems simple was deceptively complicated, because as in life, the key to perfect beurre blanc is timing. I intend on making it again and this time I won’t make the unfortunate mistake of adding garlic to the butter. It burned too quickly, and I had to make an entire second batch.

Ingredients

• 1 (15-ounce) can cannellini beans, rinsed

• 3 cups chicken or vegetable stock

• ¼ cup white wine

• ¼ cup white wine vinegar

• 1 shallot or small white onion, finely chopped

• 3 tablespoons unsalted butter

• 1 cup small pasta, like shells

• Kosher salt and black pepper

• Grated Parmesan, Pecorino Romano or other strong hard cheese, to finish

Serving suggestion - accompanied by honeyed salt and pepper carrots

Plan of Attack

Add the beans to a medium stockpot with chicken stock and simmer for 20 minutes.

As the beans are cooking, add the wine, vinegar, shallot and butter to your sm saucepan. I also added a sprig of rosemary, on a romantic whim* Keep shaking the pan to prevent sticking and burning and cook until aromatic. Put the beurre blanc aside and I’ll be honest- calling it beurre blanc in honestly a misnomer because it is not entirely white , yet not quote brown butter.

Add the pasta to the beans and cook until pasta is almost al dente, about 9 - 11 minutes. When the pasta is done, add the beurre blanc and cook for 5-6 minutes or until the past is cooked and the flavors have integrated. *I cooked for slightly more than 6 minutes because I was trying to cook off some of the liquid in the pot, and it made a real difference.

Serve hot covered in shaved parmesan..