Pasta e Fagioli (beans)
Pasta e Fagioli takes full advantage of the fresh Romano bean season, in full force now at the Italian Centre Shop. This dish is infused with lovely flavors from the mirepoix (vegetable stock) –tomato mix, and slowly-stewed beans infused with EVO, garlic and rosemary. Mixed with pasta cooked 'just-right' this economical dish is a warm and comforting bowl of hearty goodness, perfect for cooler Fall days! When fresh beans have run out, the tinned or jarred variety work just as well.
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Ingredients
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400 g (2 cups) fresh Romano beans
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salt and pepper to taste |
| 1 celery stalk, chopped |
2 cloves garlic |
| 1 small shallot or onion, chopped |
1 sprig rosemary |
| 1 medium carrot (about 60 g), chopped |
3 Tbsp Extra Virgin Olive Oil (EVO)
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| 1 medium ripe tomato, chopped |
180-200 g pasta (Ditali Rigati shape) |
| 8 cups water |
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Method
- Shuck (remove beans from shells) and rinse the Romano beans.
- Add fresh beans, chopped celery, shallot (or onion), carrot, tomato to a pot.
- Add water and cook on stove on medium heat for about 40 minutes or until beans are tender.
- Scoop half the beans (no water) and pass them, along with all the vegetables through a food mill to create a creamy thin 'paste'. Leave the other half of the beans whole, for texture.
- Put the bean/vegetable purée back in the pot with the cooking water and whole beans, season with salt and a pinch of pepper and bring to a boil on medium heat.
- While waiting for the pot to boil, sautée the garlic and rosemary in a little pan with the EVO oil, just enough to infuse the oil. Turn it off and set aside.
- When the beans are boiling, add the pasta and cook according to time on the package. (Approx 9 minutes).
- Finish with a drizzle of EVO oil and black pepper.
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| Note: When fresh beans have run out, the tinned or jarred variety work just as well. |
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Source: Recipe created for the Italian Centre Shop by 
