Simple, rustic weeknight meal.
Get a big pot of salted water boiling. Chop the tough bottoms of the rapini stalks off, then roughly chop the rapini into two inch sections. Get your pan hot, pour in some olive oil, let it get hot for a minute. Mince a couple or three cloves of garlic and toss into the pan, thirty seconds or so, until it turns golden and aromatic. Open a can of white beans, rinse and drain them, and add them to the garlic and olive oil. Add salt, pepper, and some red pepper flakes for warmth. Drop your rapini into the boiling water for three minutes, then fish it out with tongs and add to the beans and garlic and saute for a few minutes. Add a half cup of white wine and let that go while you do the pasta.
Add your farfalle to the boiling water you just cooked the rapini in, and cook that for nine minutes or ten. Drain, reserving a cup of the liquid.
Add farfalle to the beans and rapini in your skillet. Toss. Add a handful of grated parmigiano and the zest of a lemon and the juice of half a lemon. Add some of the reserved pasta water if you need more liquid.
Plate and top with more grated parm.
I also grilled up a couple of andouille sausages and added them to my plate and the kids plate. Left ’em off the woman’s plate cuz she don’t know no good.
It were good enough. A nice winter meal, took about fifteen minutes altogether and tasted like you might have spent all day at it.