Cacio e Pepe Broccolini with Crispy White Beans & Burrata

Serving Size: 2-3
Prep Time:  10 Minutes
Cook Time: 25 Minutes
Total Time:  35 Minutes


1/2 lb. Pappardelle’s Four Peppercorn Pasta Luce Linguine
1 lb. fresh broccolini, trimmed & stems halved
7 Tbsp. extra-virgin olive oil, divided
1 tsp. salt, divided
2 (15.5-oz) cans cannellini beans, drained, rinsed & patted dry
1 red Fresno chile, thinly sliced
1 clove garlic, minced
¼ cup flat-leaf parsley, chopped
8 oz. burrata cheese
½ cup grated Pecorino-Romano cheese, divided
1 tsp. black pepper
½ lemon, cut into wedges


  1. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes. Drain, reserving ½ cup pasta water. Toss pasta in a bowl with 2 Tbsp. of olive oil and set aside.
  2. In a large bowl, toss broccolini with 3 Tbsp. olive oil. 
  3. Heat a large skillet over medium-high heat for 4-5 minutes. Add half of broccolini to skillet and cook until slightly charred, about 2-3 minutes per side. Remove from heat and repeat will remaining broccolini. Toss broccolini with salt and set aside.
  4. Wipe skillet clean and return to medium-high heat. Add 2 Tbsp. olive oil and 15.5-oz. of beans. Cook until beans begin to crisp, about 1-2 minutes. Add half of the Fresno pepper and garlic and stir, cooking until fragrant, about 30 seconds. Remove from skillet and repeat process with remaining beans, Fresno pepper and garlic.
  5. Divide pasta into serving dishes. Top with broccolini and burrata. Garnish with Pecorino-Romano cheese and black pepper. Serve with lemon wedges and enjoy!