Campanelle with Spinach, Asiago, and Cannellini Beans evokes such warm memories. Stephie is another one of my favorite people from Pittsburgh. One afternoon, decades ago, she made the journey from Squirrel Hill to visit me in Mt. Lebanon. She was a vegetarian at the time. I had prepared this dish for lunch and was sure that she’d like it.
Looking back, I did notice something different about her – a little distractedness, a little smile. But when we sat down to lunch and I placed this beautiful bowl of goodness in front of her, she hung her head and exclaimed, “I can’t eat this!”
“Oh, no! What, too much garlic?”
There was a bit of a pause, then she assured me, “No, no, it’s fine. It looks good!” But moments later, “I’m going to throw up!”
My mouth dropped – horrified that I was torturing her somehow, when she continued, “I’m pregnant!”
Whew, what a relief. Violet arrived months later. Then Lily a few years after that.
The girls are grown now. Stephie and Scott still live in Squirrel Hill, so I don’t get to see them often, but eating Campanelle with Spinach, Asiago, and Cannellini Beans evokes such happy memories. I guess that’s why they call it comfort food.
Campanelle with Spinach, Asiago, and Cannellini Beans
Ingredients
- 4 ounces baby spinach
- 2 cloves garlic
- 1/2 cup Asiago cheese
- 6 ounces campanelle
- 2 T olive oil
- 1/4 t salt
- 1/4 t pepper
- 1 15.5 ounce can cannellini beans (see note)
Instructions
- Prep the veg and shred the cheese – Roughly chop the spinach and place it in a large bowl. Grate the garlic and shred the cheese into the bowl with the spinach.
- Cook the pasta – Cook the pasta according to the package directions. Drain the pasta.
- Combine and toss – Pour the drained, hot pasta into the bowl with the spinach, garlic and cheese and toss so that the spinach wilts, the cheese begins to melt, and it's all bathed in garlic. Stir in the olive oil and the beans, give it a few generous grinds of salt and pepper, and serve.
Notes
