Lunch · Italian · 15 min
Whole-Wheat Trenette with Braised White Beans, Radicchio, and Garlic-Lemon Gremolata
- Calories
- 618
- Protein
- 47g
- Carbs
- 63g
- Fat
- 14g
Ingredients
- 50.1 g whole-wheat trenette pasta
- 222.7 g white beans
- 91.4 g prosciutto
- 1.3 g olive oil
- 30.8 g radicchio
- 7.7 g garlic
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp fresh parsley
- 0.25 tsp black pepper
- 0.25 tsp salt
Method
- 01In a small bowl, combine half of the minced garlic, the lemon zest, and finely chopped fresh parsley to make the fresh gremolata garnish; set aside.
- 02Bring a large pot of water to a boil and season with salt. Add 50.1 g of dry whole-wheat trenette and cook until al dente (about 8–10 minutes), reserving 1/4 cup of starchy pasta water before draining.
- 03While pasta cooks, heat olive oil in a wide sauté pan over medium heat. Add the remaining minced garlic and sauté for 1 minute until fragrant and light golden.
- 04Add the pre-soaked and boiled white beans and a splash of pasta water, simmering gently for 2–3 minutes to create a light emulsion.
- 05Toss in the chopped radicchio ribbons and sauté for 1–2 minutes until wilted and vibrant magenta.
- 06Add the cooked trenette directly into the pan along with the finely sliced prosciutto. Pour in remaining reserved pasta water as needed and toss for 1 minute until the prosciutto is warmed through.
- 07Finish with fresh lemon juice and ground black pepper. Transfer to a warm bowl and sprinkle top with the prepared lemon-garlic gremolata before serving.
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