{"id":151,"date":"2008-11-26T13:20:53","date_gmt":"2008-11-26T20:20:53","guid":{"rendered":"http:\/\/gourmet.mygreatvet.com\/?p=151"},"modified":"2008-11-26T13:28:10","modified_gmt":"2008-11-26T20:28:10","slug":"pasta-e-fagioli-al-forno","status":"publish","type":"post","link":"http:\/\/gourmet.mygreatvet.com\/?p=151","title":{"rendered":"Pasta e Fagioli al forno"},"content":{"rendered":"<p>Rachel Ray 30min meals<\/p>\n<p>Pasta e Fagioli is a dish I keep revisiting trying to play around with methods for it so I can keep making it new to me. Here, the classic soup turns into a baked pasta dish. Loosen your belts and open wide. Have your blankies ready for a family nap.<!--more--><\/p>\n<h2>Ingredients<\/h2>\n<ul>\n<li>Salt<\/li>\n<li>1 pound penne rigate or whole-wheat penne<\/li>\n<li>1\/4 pound pancetta, 3 to 4 slices thick cut like bacon<\/li>\n<li>1 tablespoon extra-virgin olive oil<\/li>\n<li>2 ribs celery from the heart with leafy tops, chopped<\/li>\n<li>1 carrot, peeled and grated<\/li>\n<li>1 onion, peeled and chopped<\/li>\n<li>2 to 3 large cloves garlic, finely chopped<\/li>\n<li>2 sprigs rosemary, leaves finely chopped<\/li>\n<li>3 to 4 sprigs fresh thyme, leaves finely chopped<\/li>\n<li>1 fresh bay leaf<\/li>\n<li>Freshly ground black pepper<\/li>\n<li>1 (15-ounce) can small white beans &#8220;Roman&#8221; beans, such as Goya brand or, cannellini beans, rinsed and drained<\/li>\n<li>1\/2 cup dry white wine<\/li>\n<li>2 tablespoons butter<\/li>\n<li>2 tablespoons all-purpose flour<\/li>\n<li>2 cups milk<\/li>\n<li>Nutmeg, to taste<\/li>\n<li>1 1\/2 cups grated Romano<\/li>\n<\/ul>\n<p>Bring a large pot of water to a boil, salt it, cook pasta to just shy of al dente.<\/p>\n<p>Chop pancetta into 1\/4-inch dice.<\/p>\n<p>While pasta cooks, heat a skillet with olive oil over medium to medium-high heat. Add pancetta, cook 2 to 3 minutes then add celery, carrot, onions, garlic, rosemary, thyme and bay leaf to the skillet, season with salt and pepper. Saute the vegetables until tender, 6 to 7 minutes. Add beans and heat them through. Stir in 1\/2 cup wine, simmer 30 seconds more and turn off heat. Remove bay leaf.<\/p>\n<p>While vegetables cook, place a small sauce pot over medium heat, add butter, melt butter then whisk in flour and cook 1 minute then whisk in milk. Season sauce with salt, pepper and nutmeg and reduce 4 to 5 minutes, stir in half the grated cheese, turn off heat and adjust seasoning.<\/p>\n<p>While sauce cooks, place a rack in the middle of the oven and preheat broiler to high.<\/p>\n<p>Drain pasta and return to the pot, toss with white bean mixture and sauce, stir to coat, transfer to a casserole dish, top with remaining cheese and place in oven to brown, 5 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Rachel Ray 30min meals Pasta e Fagioli is a dish I keep revisiting trying to play around with methods for it so I can keep making it new to me. Here, the classic soup turns into a baked pasta dish. Loosen your belts and open wide. Have your blankies ready for a family nap.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-151","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/151","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=151"}],"version-history":[{"count":2,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/151\/revisions"}],"predecessor-version":[{"id":156,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/151\/revisions\/156"}],"wp:attachment":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=151"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=151"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=151"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}