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Pasta e fagioli


shain

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There are two ways in which I make this dish, in first one, listed here, I use one pot to cook the vegetables and beans together. In the other I dice the vegetables and lightly saute them separately in butter. In both the vegetables are blended. The first version has a cleaner flavor, the second a slightly browned, heartier one. I'm not sure which I like better. 

 

Ingredients:

 

  • 450 g dried brown Borlotti beans, soaked overnight 
  • 2 onions cut into quarters (250-300 g)
  • 1 large carrot or two small, peeled and halved (150-200 g)
  • 3 medium-sized celery branches, with leaves, halved
  • 2 rosemary branches + a few leaves to serve
  • A small sage branch
  • 1 teaspoon fennel seeds or anise seeds
  • 2.5 teaspoons of salt
  • 6 garlic cloves
  • 2-3 teaspoons "nutritional yeast" (if not using stock) 
  • Black pepper,  generously
  • One or two tablespoons of lemon juice
  • About 400 g small hollow pasta, such as: Ditalini (rings) or Gnocchini (small shells)
  • 1 teaspoon salt

To serve:

  • Olive oil, use an aromatic one
  • Plenty of black pepper
  • Grated parmesan/pecorino  cheese (optional, prefer a nutty cheese over a sharp one)
  • A few rosemary leaves

 

preparation

  • In pressure cooker, place the beans, onions, carrots, celery, rosemary, sage, fennel seeds, garlic yeast and salt.
  • Cover with stock or water.
  • Cook until the beans are tender (about 25 minutes under high pressure). 
  • Remove the rosemary and sage branches and discard them.
  • Remove a third of the beans, along with any vegetable, and blend smooth.
  • Mix back with the whole beans. 
  • Add a little water if the dish is too thick.
  • Add black pepper generously and a spoon or two of lemon juice.  Add more salt if needed.

To serve:

  • Heat well. 
  • Add pasta to each dish. 
  • Drizzle with aromatic olive oil, sprinkle with some ground black pepper, a few rosemary leaves, and parmesan cheese.

IMG_20180119_210325.thumb.jpg.bdd341fa546d6df1a46336707e211755.jpg

Edited by shain (log)
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~ Shai N.

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It looks okay, but the recipe is wanting.

 

How is the pasta cooked?  It certainly doesn't go in the pressure cooker with the beans.

 

I'm not a fan of whole rosemary leaves as garnish; is anyone?

Mitch Weinstein aka "weinoo"

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3 hours ago, weinoo said:

I'm not a fan of whole rosemary leaves as garnish; is anyone?

 

I'm not - pretty but quite dominating. I treat it more like bay and use whole sprigs removed after they have served a purpose. I'm fortunate to have bushes of different varieties with varying intensities. I do like the itty bitty blue/lavender flowers as a tasty garnish

Edited by heidih (log)
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4 hours ago, weinoo said:

It looks okay, but the recipe is wanting.

 

How is the pasta cooked?  It certainly doesn't go in the pressure cooker with the beans.

 

I'm not a fan of whole rosemary leaves as garnish; is anyone?

 

I've tried to keep the recipe brief. The pasta is cooked separately, in salted water, until done to your liking. I go as al dente as I like for any other pasta dish. 

 

I'll admit of having very little aversion to rosemary at all, and I find the flavor of the leaves from my plant quite delicate in winter. 

So yeah, feel free to skip them, that's a recipe, not a legal contract xD

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~ Shai N.

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41 minutes ago, heidih said:

I do like the itty bitty blue/lavender flowers as a tasty garnish

That's a great idea. It will take a month or two before my plant flowers, but I'll try and remember using it. 

~ Shai N.

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