2clovesof garlicpressed through a garlic press or finely minced
1/2cupPilsner beerwhite wine may be substituted
salt and black pepper
1/2cupparmesan cheesefinely grated
3tablespoonsextra virgin olive oil
1tablespoonwhite wine vinegar
To a deep skillet, add the butter. Melt it over medium heat and add the shallot. Cook until tender, about 5-6 minutes. Add the garlic and cook for an additional 1 minute. Add the beer and continue cooking for about 8 minutes, or until the beer has reduced by more than half.
Add the ditalini and stir the ingredients together. Pour in 1 1/2 cups of the beef broth. Cook, stirring occasionally, until the pasta has soaked up most of the liquid and then pour in the rest of the beef broth. Continue cooking, stirring occasionally, until the pasta is al dente.
Season the pasta to taste with salt and black pepper. Remove from heat and stir in all but a tablespoon of parmesan cheese.
In a medium bowl, toss the greens with olive oil and vinegar.
Portion the pasta out among 2-4 bowls and stop with greens. Enjoy!
This dish is perfect for lunch, but can also be served as a side dish alongside your favorite chicken or fish dish.