Summer version of pasta and beans, a rustic and tasty dish, great to prepare in advance and perhaps serve at a lovely outdoor lunch. The recipe is very simple and only requires a few minutes and a few ingredients… but if you want to enrich it, you’ll find some extra ideas in the notes at the bottom. Try the cold pasta and beans, it’s really delicious!
Here are other suggestions for you:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 2-3
- Cooking methods: Stove
- Seasonality: Summer
- Energy 222.67 (Kcal)
- Carbohydrates 37.19 (g) of which sugars 2.93 (g)
- Proteins 10.20 (g)
- Fat 2.97 (g) of which saturated 0.40 (g)of which unsaturated 0.34 (g)
- Fibers 7.22 (g)
- Sodium 592.35 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.64 oz pasta
- 8.11 oz canned borlotti beans
- 1 carrot
- 1 stalk celery
- Half onion
- arugula (to taste)
- extra virgin olive oil
- salt
- pepper
Tools
- Pot
- Colander
- Pan
- Bowl
Preparation
Peel the carrot, remove the strings from the celery, and clean the onion. Wash the vegetables and chop them.
Place them in a pan, add a drizzle of oil and a splash of water. Let them soften for a few minutes over medium heat.
Drain and rinse the beans, add them to the vegetable mixture, salt, and let them flavor for a minute or two. Turn off the stove and transfer everything to a bowl.
Boil the pasta in salted boiling water, drain it slightly al dente, and run it under a brief stream of cold water to stop the cooking.
Add it to the bowl with the beans, add a splash of oil, a pinch of pepper, and mix well.
Let the pasta and beans cool at room temperature. If you want to serve it colder, then transfer it to the refrigerator in a tightly closed container.
If you like, you can add a handful of arugula directly to the plates before serving.
The cold pasta and beans is ready, a very simple yet flavorful summer dish!
Tips and Variations
You can enrich the pasta and beans with canned tuna, olives, diced feta, diced salami, or fresh or dried cherry tomatoes.
All types of short pasta (ditalini, farfalle, wheels, etc.) are fine, as long as they hold their shape well during cooking.
You can chop the vegetables into small or large pieces, according to your taste. If you prefer, you can prepare the seasoning raw, without sautéing the vegetables in a pan.
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