White Bean Piccata Pasta with Broccoli


Kosher salt

1 lb. mezze rigatoni or other similar pasta

2 cups small broccoli florets

6 tablespoons butter

1 shallot finely chopped

½ cup dry white wine

1 (15-ounce) can white beans (cannellini or great northern rinsed & drained

¼ cup capers drained

3 tablespoons lemon juice, plus lemon wedges for serving

Black pepper

¼ cup finely chopped parsley

½ cup pasta water


Bring a large pot of salted water to a boil. Add the pasta and
cook according to package instructions until al dente. Three
minutes before the pasta is done, add the broccoli (the
broccoli should be crisp-tender when the pasta is al dente).
Reserve 1/2 cup pasta cooking water, then drain the pasta
and broccoli.

While the pasta cooks, make the sauce: In a large (12-inch)
skillet, melt the butter over medium-high heat. Add the
shallot and a pinch of salt and stir until softened, 1 to 2
minutes. Add the white wine and cook until reduced by half,
1 to 2 minutes.

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.

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. Season to taste
with salt and pepper. Transfer to bowls, top with parsley
and serve with lemon wedges.