I love Sunday Suppers at Lucques but there are 6 other nights a week. The recipes tend to be involved and perfect for Sunday afternoons.
For last Wednesday night, I took one of the recipes and used it as a good with a few short cuts. Instead of fresh, shelled beans I used canned cannelli beans-rinsed to remove some of the sodium, a trick from Ellie Krieger. I couldn’t find fresh mushrooms so I used dried. My pasta was also dried pasta instead of fresh.
I rinsed the 16 oz of cannelli beans and started to rehydrate and then drained the mushrooms.
I heated about 1 tbsp of olive oil and butter in a skillet while I started the water boiling for the pasta. The mushrooms went into the skillet after the butter foamed. As the mushrooms cooked I added the beans and a few tbsp of panko bread crumbs-they should have been toasted but again Wed night after work.
One chopped green onion-couldn’t find scallions-and 2 cloves of garlic went in next with a few tsp of dried thyme.
The pasta went in the boiling water and I added a cup of chicken stock to the skillet. I should have also added a few handfuls of baby spinach leaves that were in the fridge but I completely forgot. The sauce simmered in the skillet while the pasta cooked and was drained.
I tossed the pasta with sauce in the skillet. Parmesan should have gone on top but I was out-I was horrified. I couldn’t believe I didn’t have any in the fridge. I usually have parmasen, flour, sugar, eggs, and butter but lately I’ve been running out of these staples. I blame wedding planning.
Delicious! And alot less work than pappardelle with wild mushrooms, shell beans, and parmasen-which I will save for a Sunday dinner after the wedding.