This creamy pasta and beans is a delicious alternative to the version with beans in broth. In winter, it always wins everyone over, especially thanks to the aromatic touch of rosemary, which adds flavor and breaks the monotony of the legumes. But believe me, it’s so good that I love it in every season.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz short pasta
- extra virgin olive oil
- salt
- black pepper
- 1 sprig rosemary
- 7 oz dried borlotti beans
- 1/4 onion
- 1 carrot (or a small one)
- 1 stalk celery
- extra virgin olive oil
- salt
- 8 cups water
Preparation
To prepare the creamy pasta and beans, start with the beans soaked the night before. In a pot, sauté a chopped mixture of celery, carrot, and onion in a drizzle of oil. Add the water and bring to a boil.
When the water boils, add the beans and bring back to a boil over high heat. Then lower the heat, cover with a lid, and let cook for about an hour, until the beans are tender.
If using a pressure cooker, the time reduces to 20-40 minutes, depending on the type of pot. Once ready, adjust the salt and set aside.Cook the pasta in plenty of salted water and drain it two minutes before the time indicated on the package, keeping aside a couple of ladles of cooking water.
Put the pasta back in the pot and add the beans with a ladle of their broth. Add a drizzle of oil, some chopped rosemary needles, and a sprinkle of black pepper. Stir and turn on the heat.
Add a ladle of cooking water and continue cooking, stirring often, until the desired creaminess is reached. If necessary, incorporate the second ladle of water.
Your creamy pasta and beans is ready to be served hot.
