Chef Telepan’s Bean Pasta with Broccoli and Cauliflower

Serves 4-6


1 lb. penne or fusilli
2 Tbsp olive oil
4 cloves garlic, thinly sliced
1 small head of broccoli, cut into 2-inch florets
1 small head of cauliflower, cut in 2-inch florets
1/2 cup chicken or vegetable stock or water
2 Tbsp butter
1 14 ounce can cannellini beans
salt to taste
freshly ground black pepper
freshly grated parmesan cheese


In a large pot of salted boiling water, cook pasta 2 minutes less according to package time. Drain and reserve. While the pasta is cooking, in a large skillet, saute garlic in olive oil over medium heat until golden, about 3-4 minutes. Add broccoli and cauliflower and cook, stirring, 1 minute. Add a pinch of salt, stir, cover and steam over medium heat for 3 minutes. Add stock, butter and beans with half their liquid and cook until the beans are heated through and the sauce slightly thickens, about 5 minutes. Add pasta and toss, until heated through, 1 – 2 minutes. Adjust seasoning to taste with salt and pepper. Serve with grated parmesan.