Delicious Recipes

Pasta and Cannellini Beans

in cucina con pina

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in

Pasta and cannellini beans is a simple first course from the peasant tradition and beyond. Today, pasta and beans are served in starred restaurants and seem to be a truly appreciated dish. This version of mine is quick but no less tasty, quick because I use canned cannellini beans already prepared, usually in the evening I soak the dry ones, but when I want to make something quick I use canned legumes.

  • Difficulty: Easy
  • Cost: Economical
  • Preparation time: 20 Minutes
  • Portions: 2
  • Cooking methods: Stovetop
  • Cuisine: Italian
  • Seasonality: All seasons, Fall, Winter
403.30 Kcal
calories per serving
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  • Energy 403.30 (Kcal)
  • Carbohydrates 44.02 (g) of which sugars 6.10 (g)
  • Proteins 12.57 (g)
  • Fat 21.00 (g) of which saturated 3.10 (g)of which unsaturated 1.12 (g)
  • Fibers 8.26 (g)
  • Sodium 1,531.56 (mg)

Indicative values for a portion of 325 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

  • 8.8 oz canned cannellini beans
  • 3.9 oz fresh pasta (maltagliati water and flour)
  • 1.8 oz mixed vegetables for sauté
  • 13.5 oz water
  • 4 cherry tomatoes
  • 2.8 tbsp extra virgin olive oil
  • 1 tsp salt
  • 1 tsp chili pepper
  • to taste black pepper
  • 1 sprig rosemary
  • 1 clove garlic
  • 1 pinch dried oregano

Tools

  • Pan
  • Wooden Spoon

Steps

  • I sauté the mixed vegetables for sauté in a pan with the oil, the chili pepper with the garlic and the rosemary. I add the cherry tomatoes quartered and continue cooking for 5 minutes, add the cannellini beans and the boiling water, another 10 minutes of cooking and I put in the pasta. I had homemade fresh maltagliati, made with leftover water and flour dough, I had cut them a bit irregularly and kept them in the fridge for two days. You can buy them in a specialized shop or make them yourself or choose another type of pasta.

    I turn off the heat and season the pasta and beans with ground black pepper, a pinch of oregano, and a drizzle of extra virgin olive oil.

  • This is my pasta, the water and flour maltagliati, which I made from leftover dough from a previous preparation

  • Here it is, ready, the pasta and cannellini beans

FAQs

  • Can I make pasta and beans with borlotti beans?

    Yes, of course, whatever type of beans you use, the dish will be good and creamy.

Author image

in cucina con pina

My name is Pina, and my passion is food and cooking in general. On the blog, I focus on regional dishes like those from my birthplace, Sicily. I also feature dishes from Lazio, the region that has hosted me for over 40 years, but in general, I cover all Italian regions. Traveling and exploring is my second passion, so I couldn't leave out dishes from around the "World" on my blog. My blog is divided into simple and essential sections like appetizers, first courses, main courses, side dishes, bread and leavened products, jams and preserves, wines and wineries, and of course, travels. Desserts are included, and finally, there is a dedicated corner for gluten-free options. Easy recipes, explained step by step and always updated.

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