Delicious! Amy made it for us tonight, and found duck breast at New Seasons. I got a baguette, and even though we didn’t have red wine, we had some nice Portuguese Vinho Verde with it…..:)

I think the NYT recipe I usually use is somewhat similar, but has more chopped veggies in it. It uses more water for cooking, too. I’m weird. I save the water the lentils were cooked in and use it later to flavor rice or pasta. It’s just too good to waste.

another legume great: pasta e faglioli, which I’ve even made with soy “bacon”.

my recipe is derived from an atlantic article that I don’t think I could locate. this is my best memory:

sautee in olive oil:

prosciutto, diced carrots & onions, and rosemary. add soaked white beans, salt and pepper. add water to a bit over the beans and boil.add pasta–bow ties will work. let them cook together for awhile.

At some point, when the pasta and beans are done, take out about a cup, puree and add back. serve with grated parmesan or romano.

at various times I have added in white wine and bits of tomato.

oh, if you read the Atlantic article, you would understand that this can’t be recipied.