Equipment
Ingredients
Pasta and Beans
- 400 g penne pasta
- 250 g cannellini beans, rinsed and drained
Sauce and Aromatics
- 80 g unsalted butter, cubed
- 15 g fresh sage leaves
- 3 garlic, minced
- 1 lemon, zested
- 120 ml pasta water, hot, reserved from boiling pasta
- kosher salt
- black pepper, freshly ground
- 30 g vegetarian hard cheese, grated
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 638 kcal
- Protein
- 22 g
- Carbohydrates
- 89 g
- Fat
- 22 g
- Fiber
- 7 g
- Sugar
- 3 g
- Sodium
- 331 mg
- Saturated Fat
- 12 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 48 mg
- Potassium
- 792 mg
- Calcium
- 246 mg
- Iron
- 5.6 mg
- Magnesium
- 159 mg
- Phosphorus
- 490 mg
- Zinc
- 4.1 mg
- Vitamin A
- 152 mcg
- Vitamin C
- 3 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 1.0 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.08 mg
- Riboflavin
- 0.06 mg
- Niacin
- 0.1 mg
- Folate
- 42 mcg
- Water
- 83 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Bring a large pot of generously salted water to a rolling boil at 100°C / 212°F. Add the penne and cook until al dente, about 10 to 12 minutes. Scoop out and reserve 120ml of the starchy pasta water before draining the pasta in a colander.
While the pasta cooks, place a large skillet over medium heat and add the cubed unsalted butter. Allow the butter to melt and begin to foam.
Once the butter foams, scatter the fresh sage leaves in the skillet. Fry for 1 to 2 minutes until the sage leaves crisp up and the butter solids drop to the bottom, turning a toasted golden-brown colour.
Immediately add the minced garlic and the drained white beans to the browned butter to drop the temperature. Sauté for 2 minutes until the garlic is fragrant and the beans are warmed through to at least 74°C / 165°F.
Add the drained penne directly to the skillet along with a splash of the hot reserved pasta water. Toss vigorously over medium-low heat until the starchy water and butter emulsify into a creamy, glossy sauce that clings to the noodles.
Remove the skillet from the heat. Stir in the freshly grated lemon zest, salt, and black pepper. Taste and adjust seasoning as needed, then plate and top with grated vegetarian hard cheese if using.
Chef's Notes
- Brown butter (beurre noisette) provides an incredible depth of flavor but requires constant attention. Use a light-colored stainless steel or enameled skillet so you can clearly see the color of the milk solids changing.
- Using high-quality canned beans saves time, but ensure you rinse them very well to remove excess sodium and thick canning liquid, which can make the final dish overly gummy.
- Do not skip the lemon zest. Its essential oils and bright acidity act as a crucial counterpoint, cutting through the richness of the butter and starch to balance the entire flavor profile.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Pasta may become slightly mushy upon thawing.
Reheating: Reheat gently on the stovetop with a splash of water or vegetable broth to re-emulsify the sauce.
Troubleshooting
Sauce looks oily and split, pooling at the bottom of the plate
Cause: The butter and pasta water did not properly emulsify, usually due to insufficient starch or lack of agitation.
Fix: Add another tablespoon of hot pasta water and toss rapidly off the heat until the sauce comes together and looks creamy.
Prevention: Always use hot, starchy pasta water and toss the pasta vigorously in the pan.
Butter has black specks and tastes bitter
Cause: The milk solids in the butter were cooked for too long and burned.
Fix: Cannot be fixed. You must wipe out the pan and start the butter browning process over.
Prevention: Lower the heat once the butter begins to foam and have your garlic and beans ready to immediately drop the pan's temperature once browning occurs.
Cultural Context
This dish draws heavily from the classic Northern Italian pairing of pasta with burro e salvia (butter and sage), traditionally served as a simple primo piatto. By incorporating creamy cannellini beans, the recipe transforms a minimalist starter into a hearty, protein-rich main course that remains true to rustic Italian sensibilities.
