Pasta e Fagioli con Asiago

Print Friendly, PDF & Email

Papparedelle and Beans

  Serves 4 People


Ingredients:

  • 1/2 pound Pappardelle, cooked
  • 1/2 pound White Beans, dried or canned
  • 3 oz Italian Plum Tomato
  • 1 pint Chicken Stock
  • 2 oz Extra Virgin Olive Oil
  • 1 oz Garlic, pureed
  • 4 oz Asiago Cheese
  • 1/2 bunch Italian Parsley, chopped

Method:

  • Cover the beans with water and soak overnight
  • Cook the beans until tender, drain and reserve the cooking liquid
  • Pass half of the beans through a sieve or food mill
  • Infuse half of the olive oil with the pureed garlic
  • Squeeze the tomatoes to a pulp and add to the infused oil
  • Gently cook for 20 minutes
  • Add both the whole and sieved beans, combine and continue simmering for 5 minutes
  • Add the chicken stock and some of the reserved bean cooking liquid, to desired consistency
  • Add the cooked pasta until just heated through, about one minute
  • Adjust the seasoning, add the chopped parsley, grated Asiago cheese and some extra virgin olive oil