Italian
Pasta e Fagioli
by Cucina con Ruben · 548K subscribers on YouTube
A creamy and rustic pasta e fagioli with a twist: a velvety cannellini bean sauce combined with a chunky borlotti bean and potato stew, finished with fresh lemon zest and juice.
- Difficulty
- medium
Ingredients
16 items- Cannellini BeansPrecooked
- Borlotti BeansPrecooked
- 160 gPasta Mezze Manicheor similar short pasta
- Lemonzest and juice
- Tomato Passataa couple of tablespoons
- Potatoesone medium potato
- Onionhalf
- Chili Pepperto taste
- Carrota small piece
- Celerya small piece
- Saltto taste
- Pepperto taste
- Olive Oilextra virgin
- Rosemarya sprig
- Sagea few leaves
- Vegetable Brothor water
Method
- Finely chop carrot, celery, and half an onion. Sauté in olive oil with a sprig of rosemary.
- Add the precooked cannellini beans to the soffritto, season with salt and pepper, and add vegetable broth (or water). Cook for 10 minutes.
- Remove the rosemary and blend the mixture into a smooth cream. Set aside.
- In another pot, chop carrot, celery, and onion into slightly larger pieces. Sauté in olive oil with chili pepper and sage.
- Add peeled and diced potato and borlotti beans. Add a couple of tablespoons of tomato passata and some vegetable broth. Cook for about 10 minutes until potato is tender.
- Meanwhile, cook the mezze maniche pasta in boiling salted water until al dente.
- Drain the pasta and add it to the pot with the borlotti bean mixture. Add the cannellini bean cream and toss together over heat.
- Finish with grated lemon zest, a squeeze of lemon juice, and a drizzle of olive oil. Serve immediately.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
