12 oz Ditalini 2 tb Olive oil 1 1/2 c Flageolet beans, cooked 1 ea Garlic clove, chopped 3/4 c Pesto Cook the pasta until *al dente*. Drain, return to the pan, & toss over a low heat with the oil, beans & garlic, to warm through. Remove from the heat & stir in the pesto. Serve imemdiately. VARIATION: Instead of ditalini, choose a flat pasta such as fettuccine & add a handful of green beans cut into bite-sized pieces, to the boiuling water when the pasta is half cooked. If yellow wax beans are available, add them too. Toss with the rest of the ingredients as above.
How To make Ditalini with Flageolets & Pesto's Videos
Pasta Fagioli (Vegetarian)
Pasta Fagioli (Vegetarian) This is my absolute favourite vegetarian comfort food and also one of my readers' favourites from my cookbook, Dinner, Uncomplicated!
The second ingredient of this amazing Pasta Fagioli is my homemade Brothy Beans. We cover this recipe and my other freezer building blocks in my Favours to Your Future Self Masterclass.
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Pasta Fagioli (Vegetarian) Download the printable recipe here:
Serves 2 - 3 INGREDIENTS
1 cup small pasta (such as ditalini) 4 cups Brothy Beans (thawed) * 156-mL can tomato paste Extra-virgin olive oil Grated Parmesan
INSTRUCTIONS
1. Cook the pasta in boiling, salted water, until just tender. Drain and reserve.
2. In a separate pot, combine the beans and tomato paste in a medium pot over medium. Stir gently to combine, gently crushing the carrots, celery and garlic that’s in the beans. Heat until simmering gently. Add the cooked pasta and simmer for 1 minute.
3. Serve drizzled with extra-virgin olive oil and Parmesan.
* You can use plain canned beans instead but these brothy beans are going to take this whole recipe to the next level and to the authentic flavour of Pasta Fagioli.
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