A cozy, garden-inspired pasta that turns hearty collard greens into a silky, flavorful sauce blended with anchovies, garlic, and white beans. Tossed with rigatoni, Parmesan, and a touch of cream, it’s comforting, nutrient-rich, and simple enough for a weeknight. Finished with toasted pine nuts for crunch.
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Greens and Beans Rigatoni
Ingredients
Scale
- 1 pound dry rigatoni
- 1 bunch collard greens (about 10 large leaves, stems removed), approximately 5-6 cups raw
- 4 oil-packed anchovy fillets
- 3 cloves garlic, peeled and smashed with side of a knife
- 1 cup cooked white beans, such as cannellini
- ¾ cup heavy cream
- ½ cup grated Parmesan, plus more for serving
- 3 tbsp olive oil
- Pinch red pepper flakes
- ¼ cup toasted pine nuts
- Salt and freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil. Blanch the collards for 2 minutes until just tender, then scoop them out, squeeze out excess water, and transfer to a blender. In the same pot, cook the rigatoni until al dente, reserving 1 cup of pasta water before draining.
- Meanwhile, heat the olive oil in a skillet and add the anchovies, garlic, and red pepper flakes. Cook gently until the anchovies dissolve and the garlic is fragrant, about 2 to 3 minutes. Transfer this to a blender along with the collards and the beans. Add a splash of pasta water, a pinch of salt, and blend until smooth.
- Return the pasta to the pot off the heat and stir in the collard sauce. Add the cream, Parmesan, and remaining whole beans, tossing until the pasta is evenly coated and glossy, loosening with reserved pasta water as needed. Season with salt and freshly ground black pepper.
- Divide among bowls and top with pine nuts and more Parmesan.