Pasta with andouille sausage, beans and greens [Vallery Lomas] from Easy Weeknight Dinners: 100 Fast, Flavor-Packed Meals for Busy People Who Still Want Something Good to Eat (page 84) by New York Times Cooking and Emily Weinstein

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Ingredients

thyme
lemons
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Serves : 4-6

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

averythingcooks on September 23, 2025

This made great use of our freezers (andouille, spinach, a fresh herb blend of parsley, dill & chives + a handful of great northern beans). As I also had a pot of Ottolenghi's ancho spiced cherry tomato sauce on hand, a ladle full replaced the chopped tomato. It was pretty good at this point but the last of some herb & garlic Boursin needed a use so it went in with the pasta water. With a shower of parmesan at the end, we enjoyed this hearty dinner bowl.
SheilaS on May 08, 2025

Pasta with beans & greens is one of my go-to quick meals and I was looking forward trying this version with andouille. Alas, it apparently snuck out of the freezer and into another dish so I used hot Italian sausage instead. It seemed dry, likely due to my use little gold tomatoes instead of a large tomato so I threw in a can of cherry tomatoes with their liquid and would just use them from the start if I make it again.
bernalgirl on April 12, 2025

I thought I had andouille but it was Spanish chorizo so I proceeded with the recipe using chickpeas and rainbow chard— sauteeing the sliced stems after browning the sausage. It was fantastic, so good that my tween had it for breakfast the next day instead of his favorite pasta with parm, butter, and black pepper. I look forward to making the andouille version, which should be just as good.