Do you hear that? The sound of the rustling of short shorts and compression sleeves being tucked safely away into travel bags? The sound of heavy breaths of anxiety and anticipation? Perhaps a small conversation of ‘waves’ and ‘bibs’?
It’s here. The weekend of the Boston Marathon has arrived. Ah, Boston. Where the beer flows like wine and the women flock like the salmon of Capistrano.
Wait, I think that’s somewhere out West…
Anywho, I’m quite excited to go to Boston this weekend. I’ve heard this is a spectacle of a race and the city turns into complete pandemonium (also, it’s opening day for the Sox, adding to the shit show). I’ve got my attire picked out for spectating/cheering, and I’ll be reporting live (and most likely heavily intoxicated) on those of my loved ones who are racing.
Also, thousands of runners will be packing in the carbs this weekend. So we may as well do the same. And as a special treat, I’ve kept it light and filled with superfood (and those things called vitamins) for those of us preparing for race day. Also also, this recipe stars a bean. See what I did there? Eh? Beantown? No?
Good luck to everyone running the oldest marathon in the history of marathons this weekend. I salute you.
See y’all in Boston.
Pasta with Cannellini Beans/Kale/Garlic
½ pound pasta, whichever cut/shape you choose
1 large shallot, minced
1 can Cannellini Beans, rinsed and drained
½ bunch of fresh kale, torn into pieces
4 large cloves, minced
Extra-virgin olive oil
Salt & pepper
1. Bring a pot of salted water to a boil.
2. Meanwhile, heat 2-3 tablespoons of olive oil in a large saute pan over medium heat. Add shallot, season with salt and pepper. Let soften in the pan for 5-6 minutes. Add ½ the garlic and continue to sweat for a minute or so. Toss in cannellini beans and cook for 5 minutes, or until warmed through and lightly toasted. Remove from heat and keep warm in a bowl on the side.
3. Once water has come to a boil, add pasta and cook to al dente.
4. Return sauté pan to heat and add 2 turns of olive oil to the pan. Add kale and remaining garlic. Cook down over medium heat until wilted, about 8-9 minutes. Season with salt and pepper, and add to bean mix.
5. When pasta has finished cooking, transfer to bean/kale mix. Toss with grated Parmigiano (as much or as little as you want!) and season with salt and pepper to taste.