Orecchiette with Bacon, Spinach and Creamy White-Bean Sauce

This dish is a hack for the picky bean-eaters in your life. You know, the ones who pick the “smushy” beans off of their plate and put them on a napkin? I won my picky bean-eater over with this dish. Seasoned puréed cannellini beans are the secret weapon, served over orecchiette pasta with bacon, spinach, and sundried tomatoes. Survey around our dinner table said it was a hit! The whole family thought they were eating a cheesy cream sauce (yup, the picky bean eater included 😉). I hope you enjoy this dish as well. Let me know what think if you give it a try!

Orecchiette with Bacon, Spinach and Creamy White-Bean Sauce

Servings: 6-8
Cooking Time: ~30 minutes

Ingredients:

• 1 box of orecchiette pasta, cooked al dente (according to instructions on box) and drained
• 6 strips of thick-cut bacon, diced
• 3 cloves of garlic, finely chopped
• 1/4 cup onions, chopped (I recommend using Vidalia)
• Olive oil
• 2 cans cannellini beans, drained
• 3 cups low-sodium chicken stock, plus 1 additional cup (for use as needed)
• 1/2 cup dry white wine
• 1/4 tsp white pepper
• Pinch of nutmeg (~1/4 tsp)
• Salt and black pepper, to-taste
• 2 cups fresh spinach, chopped
• Fresh or dried parsley and basil, to-taste
• Optional: 1/8 cup julienned sundried tomatoes (small handful )
• Optional: Freshly-grated parmesan cheese and crushed red pepper flakes (for serving)

Preparation:

1. Cook the pasta al dente, according to the instructions on the box. Drain the pasta and set aside.
2. In a large skillet over medium, fry the bacon until crisp. Drain over paper towels and set aside. 
3. Drain the grease from the skillet, leaving the crispy bits in the pan. Return the skillet to the stove. Over medium heat, drizzle in ~ 2 tbsp olive oil. Add in the chopped garlic and onions. Sauté until translucent. 
4. Add the drained cannellini beans, 2 cups chicken stock, and white wine to the skillet (the beans should be covered just to the top. Add additional stock if needed). Add in the white pepper, nutmeg, salt and black pepper (to-taste). Bring the beans to a simmer, cooking for ~5 minutes.
5. Taste the beans and the cooking liquid. Add additional salt/pepper if needed. In a food processor or blender, add the beans and the cooking liquid. Blend the beans and the liquid into a very smooth, sauce-like purée. Set aside.
6. In the same skillet used to cook the beans, add 1 tsp olive oil. Turn the heat to medium. Add in the chopped spinach, sautéing until wilted. Add in the cooked pasta, reserved bacon, and sundried tomatoes (optional). Stir the puréed bean sauce into the pasta mixture until well combined. Sprinkle with parsley and basil. Serve immediately with freshly grated parmesan cheese and crushed red pepper flakes. Enjoy!

   *Note: Beans are starchy. The sauce will appear to be dry or very thick as it begins to cool. If it becomes too thick for your liking, simply add a little chicken stock or water to the dish, over heat, to loosen it back up. This technique will also work well for re-heating leftovers the next day.