Gluten-free Reality's White Bean Penne Carbonara

A recent Wall Street Journal article focused on replacing fat with delicious.  I was really impressed  by

 the idea that  less fat could be equally as delicious because the recipe uses white bean puree.

   

Read the whole article here.  

My version of the WSJ's 'Fettuccine Carbonara'

1 head of garlic, thinly sliced and lightly saute'd (not just a clove) in 
1 tablespoon olive oil
1 can (14 oz.) white beans 
¾ cup chicken/veggie stock

2/3 cup frozen green peas, 

1/2 lb. kale, diced   (I blanch this for a minute in with the hot pasta water to remove the bitter--makes it delicious!)

Salt and pepper

8 ounces cooked fettuccine (I used penne - see my new favorite brand from Costco TruRoots)

6 oz. jar of artichoke hearts, drained (mine were marinated and the bite was obvious, yet tasty). 

1 cup sliced ham trimmed into long sticks

fresh parmesan to sprinkle atop

What To Do

1. Peel and dice the garlic cloves and saute for a minute in the oil.  Toss into a blender or food processor with the can of beans and purée while adding stock in a steady stream, until it reaches a creamy, sauce-like consistency . 
2. Meanwhile, cook pasta according to instructions on package. (Don't forget to blanch the kale for a minute in the hot water.  It's bitter and can be too strong otherwise.  

3. In a medium-size pan, heat bean purée until warm. Add pasta, sliced ham, chopped kale, artichokes and peas and stir to combine.  Divide among four serving bowls. Garnish with parmesan and pepper to taste.

Reality Bite:  Warning, ham is salty, so don't overseason -- and DON't let the auto-condimentors in your household either!