Pasta recipes
Pasta E Fagioli
2 cups cannellini beans
3 oz pancetta, diced
200 g spaghetti
1 x small celery stalk, finely chopped
1 x small carrot, finely chopped
1 x small red onion, finely chopped
2 cloves garlic, finely chopped
3 x fresh sage leaves
sprig of fresh rosemary
fresh parsley, finely chopped
4 1/4 cups water (1 litre)
1/2 cup freshly grated parmigiano cheese
4 tbsp extra virgin olive oil
salt and pepper to season

In a large pot, heat up extra virgin olive oil and sauté garlic, onion, carrot, celery, pancetta for 5 minutes. Add fresh sage and rosemary, allowing the olive oil to absorb the flavours of the herbs. Add beans and cook for a few minutes.

With the back of a fork, mash up 1/4 of the beans and add a cup of water. Break uncooked spaghetti into thirds using your hands and add into pot. Stir for about a minute.

Add the remaining water and bring to a boil. Cook for about 15 minutes, allowing the water to reduce until it becomes a thick consistency.

Let rest for 10 minutes off the heat. Add freshly grated parmigiano and finish with a drizzle of extra virgin olive oil.

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