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Pasta With Broccoli Rabe & White Bean–Anchovy Sauce Recipe on Food52

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f52community for Associate Editor erin_alexander8 means cozy, comforting, big batch meals that also use up the fresh ingredients still lying around in the fridge. That way, there's plenty of leftovers for the rest of the week. Grab this recipe here:

Great recipe! The only change I made was to use crumbled goat cheese rather than fresh ricotta as a garnish because it's what I had in the fridge. Next time I won't add the reserved pasta sauce until everything else is combined - I thought it was a little bit soupy and could have done without the water. Thanks for sharing this delicious dish, Sarah!I really enjoyed this dish. The sauce had a great anchovy flavour, which becomes much more diluted when mixed with the pasta and greens.

I made this with anchovy paste and dandelion greens , adding some diced portobellas that I needed to use up. I think I used too much anchovy paste - I had to tone the sauce down with some sour cream stirred into the final product with the pasta because it was way too salty. Also next time I'll cook the greens with the sauce rather than with the pasta, the pasta took way longer than anticipated and the greens got overcooked.

 

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