with Crisp Butter Beans
- 1 can butter beans
- 3 tablespoons extra virgin olive oil*
- 1/4 teaspoon red chile flakes
- 12 ounces broccoli
- 1 lemon
- 4 ounces spaghetti
- *not included
- **one head of garlic included in one of the meal bags
Bring a large pot of water to a boil and salt it. Drain and rinse the butter beans in a colander, and then spread them out on a paper towel to dry. Put 1 tablespoon oil in a large skillet over medium-high heat. When it’s hot, add the beans and shake the pan gently to spread them into a single layer. Sprinkle with salt and pepper and cook, stirring occasionally until crisp, 5 to 10 minutes. Add a pinch of chile flakes; taste and adjust the seasoning, adding more chile flakes if you’d like. Remove the pan from the heat and transfer the beans to a plate (there’s no need to clean the pan).
Rinse and dry the broccoli well; trim the stems and cut the crowns lengthwise into long, thin florets. Smash 2 garlic cloves with the flat side of a knife. Return the skillet to medium-low heat and add the remaining 2 tablespoons oil. When it’s hot, add the broccoli, garlic, and a sprinkle of salt. Cover and cook, stirring occasionally and adjusting the heat so the vegetables sizzle without burning, until the broccoli is caramelized and tender, 15 to 20 minutes. Rinse and dry the lemon; cut it into wedges.
Add the pasta to the boiling water and stir occasionally. Start tasting it after 7 minutes; it should be tender but not mushy. Remove about 1/2 cup of the cooking water and reserve. When the pasta is done, drain it into a colander. Return the pasta to the pot along with the beans and broccoli and put the pot over medium-high heat. Cook, stirring constantly until everything is heated through, 1 to 2 minutes; if the sauce gets too dry, add the reserved cooking water a tablespoon at a time. Add a generous amount of black pepper and taste and adjust the seasoning. Divide the pasta among bowls and serve with lemon wedges on the side.