Pasta e Fagioli

Method

1. Place the fresh borlotti beans in a pot with a bay leaf and cover with cold water. Bring to a boil, then reduce to a gentle simmer and cook for 20–30 minutes until tender.
2. Meanwhile, prepare the soffritto: finely chop the spring onion, celery, garlic, and cabbage. If using prosciutto, cut it into small cubes.
3. In a large pan, heat a generous amount of extra virgin olive oil. Add the prosciutto cubes (if using) and let them render slightly.
4. Add the chopped spring onion, celery, garlic, and cabbage to the pan. Add a sprig each of rosemary and sage. Sauté gently until the vegetables are soft and fragrant.
5. Add a few cherry tomatoes, crush them with a spoon, and cook for a few minutes to let the flavors meld.
6. When the beans are almost done (about 10 minutes left), transfer some of the beans and their cooking liquid to the pan with the soffritto. Discard the bay leaf and herb sprigs.
7. Let the beans and soffritto simmer together. Season with salt and pepper.
8. Add the mixed pasta directly to the bean stew (or cook separately and add). Cook until the pasta is al dente, stirring occasionally. If needed, adjust consistency with more bean cooking liquid or water.
9. Once the pasta is done, remove from heat. Serve hot, finishing each bowl with a drizzle of raw extra virgin olive oil and a generous grating of pecorino cheese.