Creamy Cannellini, Zesty Herb Vermicelli

Ingredients

• 12 oz egg vermicelli
• 30 oz canned white cannellini beans
• 0.25 cup extra virgin olive oil
• 4 cloves garlic
• 1 small yellow onion
• 0.25 cup fresh basil
• 0.25 cup parsley
• 1 tbsp fresh rosemary
• 1 tsp dried thyme
• 2 tbsp lemon juice
• 1 cup herb broth
• 1 cup cherry tomatoes
• 0.5 tsp red pepper flakes
• 1 to taste kosher salt
• 1 to taste black pepper
• 0.25 cup pecorino romano cheese

Instructions

1. 1Cook egg vermicelli according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
2. 2In a large skillet, heat olive oil over medium heat. Sauté diced yellow onion until softened, then add minced garlic and red pepper flakes (if using), cooking for 1 minute until fragrant.
3. 3Stir in the drained cannellini beans, herb broth, cherry tomatoes, dried thyme, and half of the fresh basil, parsley, and rosemary. Bring to a gentle simmer and cook for 5-7 minutes, allowing flavors to meld. Lightly mash some of the beans for a creamier texture.
4. 4Add the cooked vermicelli to the skillet with the bean mixture. Toss to combine, adding lemon juice and a splash of reserved pasta water if needed to create a light sauce. Season generously with Kosher salt and black pepper.
5. 5Serve immediately, garnished with the remaining fresh basil, parsley, rosemary, and grated Pecorino Romano cheese.