INGREDIENTS:

  • 250 g of pasta “ditali”
  • 400 g of fresh borlotti beans
  • 1 onion
  • 1 clove of garlic
  • 1 celery stalk
  • 1 carrot
  • 80 g of parmigiano reggiano
  • 1 bay leaf
  • 1 rosemary sprig
  • 1 vegetal stock cube
  • Olio Extra Vergine di Oliva to taste
  • Salt and pepper to taste

PREPARATION:

  1. First, wash the beans. Put them in a casserole with garlic and bay and cover with plenty of water. Let it cook for 1 hour.
  2. Chop celery, carrot, and onion finely and fry in a pan with two tablespoons of EVO Oil. Add the beans already cooked and let them flavor. Flavored with rosemary.
  3. Put together plenty of water to cover the beans and add the stock cube and salt when they boil. When the beans are soft enough, take 3 ladlefuls, blend them and put them back in the pan.
  4. Now add the pasta and let it cook, without bringing it to full cooking. Turn off the fire and let it rest for 10 minutes.
  5. Serve pasta and beans with EVO oil, pepper, and parmesan.