White Beans And Fusilli

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 small white onion, minced
• 1 head escarole, roughly chopped
• 2 cups cooked white beans
• 2 tablespoons fresh rosemary or 1 tablespoon dried
• 1 cup chicken broth, homemade or low-sodium canned
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 2 tablespoons minced flat-leaf parsley
• 1 pound fusilli
• 4 teaspoons chopped Italian parsley
• Freshly grated Parmesan cheese, for garnish

1. Bring a large pot of salted water to boil for the pasta.
2. Meanwhile, warm the olive oil over medium heat.
3. Add the garlic, onion and escarole, and cook, stirring frequently, for 5 to 10 minutes until escarole is wilted.
4. Add the beans and rosemary and saute for one minute.
5. Add the chicken broth, salt and pepper and simmer for 5 minutes.
6. Taste, adjust the seasoning with additional salt and pepper, cover and set aside.
7. Boil fusilli until tender and drain.
8. Toss the pasta with the warm beans.
9. Add parsley and divide among 4 pasta bowls, garnishing each with Parmesan.

olive oil, garlic, white onion, head, beans, fresh rosemary, chicken broth, salt, fresh ground black pepper, flatleaf parsley, fusilli, italian parsley, parmesan cheese

Taken from cooking.nytimes.com/recipes/6242 (may not work)