White Bean Butter Noodles
Put a nutritious spin on a hearty Italian classic. These noodles are made with Bush's Best® Great Northern Beans and blanketed by rich Parmesan cheese and fresh broccoli florets.
1, #10 can Low Sodium Bush’s® Great Northern Beans, drained and rinsed
1 ½ cups Flour
3 each Eggs, large, lightly beaten
¾ tsp Salt
as needed Flour
8 cups Broccoli florets
1 ½ cups Parmesan cheese
3 cups Clarified butter
- In a food processor, pulse beans until smooth. Add eggs and salt; pulse until mixed well. In batches, add flour until all incorporated and a dough ball forms.
- On a floured surface, knead dough ball, incorporating additional flour as necessary. Continue to knead until smooth and elastic, about 6-8 minutes. Cut dough into 12 even pieces, wrapping each piece until ready to use. Set smooth rollers of pasta machine on widest setting. Using 1 piece of the previously cut dough, cut into 4 pieces and wrap 3 of them separately in plastic wrap. Flatten piece of dough into rectangle and feed through rollers. Fold rectangle in half and feed through rollers 8 or 9 more times, folding in half each time and dusting with flour as necessary to prevent sticking.
- Turn dial down to next (narrower) setting and feed dough through rollers without folding. Continue to feed dough through, without folding, making space between rollers narrower each time, until 1 mm thickness is reached or until desired thickness is reached.
- To make one serving, boil 5 oz of uncooked pasta for 2-3 minutes or until al dente; drain. In a small bowl toss with 1/3 cup steamed broccoli florets. Toss in 2 Tbsp clarified butter, and top with 1 Tbsp grated parmesan cheese.
Try a combination of vegetables or meat. Pasta can also be served topped with tomato sauce, basil pesto or other already featured menu item.