Herbed pasta and beans is a creamy and enveloping first course, a fragrant variant of the traditional recipe rich in aromas and flavors.
A simple yet characterful dish where the sweetness of the beans intertwines with the intense aroma of finely chopped herbs: parsley, basil, rosemary, and sage.
This version of pasta and beans is perfect for those who love authentic flavors, but with an extra kick. The herbs enhance the preparation without overpowering it, making every spoonful balanced and surprising. It is the ideal comfort food on cooler days when you crave something warm, nutritious, and genuine.
Easy to prepare and sure to succeed, this pasta and beans is the dish that scents the kitchen and immediately brings the taste of tradition back to the table, with a fresh and Mediterranean touch that truly makes the difference.
If you like beans, try also these other tasty recipes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Herbed Pasta and Beans
- 11 oz ditalini
- 1.1 lbs canned borlotti beans
- 4.2 cups vegetable broth
- 2 tablespoons tomato puree
- 4 tablespoons extra virgin olive oil
- 1 clove garlic
- 1 tablespoon chopped parsley
- 1 tablespoon basil
- 1 sprig rosemary
- 5 leaves sage
- 1 pinch nutmeg
- 1 pinch salt
Preparation of Herbed Pasta and Beans
Pour the borlotti beans into a large saucepan and cover them with the vegetable broth. Add the 2 tablespoons of tomato puree, gently stir and bring to a boil over low heat.
Puree half of the beans and then add the puree to the whole beans.
In a pan, brown the garlic clove with the 4 tablespoons of oil. Add the parsley, basil, rosemary, sage, a pinch of nutmeg, and a pinch of salt. Sauté for 2 minutes and then add the beans, mixing the ingredients well and cook for another 5 minutes.
Meanwhile, cook the pasta in a pot with plenty of boiling salted water. Drain it al dente and pour it into the pan with the beans.Stir and serve the pasta and beans, drizzled with a thread of olive oil.
Tip
You can add 2 oz of finely chopped pancetta and/or 2 oz of finely chopped prosciutto. Sauté them in the pan with the 4 tablespoons of oil, cooking them over low heat until they are crispy. Then, add the garlic and the remaining ingredients, proceeding as per the recipe.
Storage of Pasta with Beans
Herbed pasta and beans can be perfectly stored in the refrigerator for 2 days, closed in an airtight container. Before serving again, reheat it gently, adding some water or hot broth, stirring to bring it back to the right creaminess.
It is also possible to freeze it for about 1 month: let it cool completely before placing it in the freezer and defrost it in the refrigerator before reheating.
Related Recipes
Spiced Lentils: A Tasty and Versatile Vegetarian Recipe
Croutons with Vegan Pea Cream: The Fresh and Tasty Appetizer You Didn’t Expect
FAQ
Can I use dry beans instead of pre-cooked ones?
Yes, you can use dry beans, remembering to soak them for at least 12 hours and cook them before adding them to the recipe.
Which pasta shape is most suitable?
Short and small shapes like ditalini, tubetti, or maltagliati are ideal for herbed pasta and beans because they hold the sauce well.
Can I vary the herbs?
Absolutely. You can adapt the herbs to your taste, adding, for example, thyme or bay leaf, or reducing those with a more intense flavor like rosemary.
Is herbed pasta and beans suitable for vegetarians?
Yes, this recipe is perfect for a vegetarian diet, especially if prepared with vegetable broth.
