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Ingredients
- kosher salt
- 1- pound mezze rigatoni or casarecce
- 2 cups small broccoli florets from 1 head broccoli
- 6 tablespoons unsalted butter
- 1 shallot finely chopped
- ½ cup dry white wine
- 1 15-ounce can white beans (such as cannellini or great northern), drained and rinsed
- ¼ cup drained capers
- 3 tablespoons lemon juice plus lemon wedges for serving
- black pepper
- ¼ cup finely chopped parsley
Instructions
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bring a large pot of salted water to a boil.
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add the pasta and cook according to package instructions until al dente.
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three minutes before the pasta is done, add the broccoli (the broccoli should be crisp-tender when the pasta is al dente).
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reserve 1/2 cup pasta cooking water then drain the pasta and broccoli.
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while the pasta cooks, make the sauce:
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in a large (12-inch) skillet, melt the butter over medium-high heat.
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add the shallot and a pinch of salt and stir until softened, 1 to 2 minutes.
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add the white wine and cook until reduced by half, 1 to 2 minutes.
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add 1/4 cup of the pasta water, the beans, capers and a pinch of salt, and simmer until saucy and slightly thickened, 1 to 2 minutes.
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reduce the heat to medium, add the lemon juice, cooked pasta and broccoli, and stir until the pasta is coated in the sauce, adding pasta water as needed to coat.
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season to taste with salt and pepper.
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transfer to bowls, top with parsley and serve with lemon wedges.
