Wednesday, April 24 2024

Elevate your dining experience with a harmonious blend of perfectly cooked pasta and the rich, velvety goodness of borlotti beans.

This dish, devoid of the complexity of garlic or vibrant vegetables, is a celebration of simplicity and flavor.

Immerse yourself in each bite as the creamy texture of the beans complements the tender pasta, creating a delicious symphony of flavor and satisfaction.







  • 10 oz pasta (preferably short, such as ditalini or tubettini)
  • 1 can (15 oz) borlotti beans, rinsed and drained
  • 1 medium onion, finely chopped
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried rosemary (or fresh, chopped)
  • 1/2 cup (about 120 ml) vegetable broth
  • Salt and black pepper to taste



In a large pot, heat olive oil over medium heat.

Add the chopped onion and cook until transparent.

Add the rinsed and drained borlotti beans. Mix well with the onion.

Add the rosemary to the beans in the pot and mix well.

Pour the vegetable broth into the pot and bring to a boil.

Reduce the heat to medium-low and cook for about 10 to 15 minutes, to allow the beans to absorb the flavor of the broth.

Meanwhile, cook the pasta in salted water according to package instructions.

Drain the pasta when al dente.

Before combining the pasta, remove about half of the beans from the pot and blend with an immersion blender or food processor until creamy.

Add the cooked pasta to the creamed beans in the pot, along with the whole beans.

Stir well to make sure the pasta is well coated with the cream.

Season to taste with salt and pepper.

Serve the creamy pasta and borlotti beans in individual bowls and… Enjoy!

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