Pasta e fasoi at padua
Instructions
Keep soaking the beans for 1 night.
Boil them in 150 cl water unsalted.
FRY In a saucepan with the Rosemary oil; remove the Rosemary and add chopped garlic and parsley and flour.
Stir and when the flour is cooked, combine 1 tablespoon tomato paste and 2 ladlefuls of beans cooking.
Bring to a boil, bring together all the beans and season with salt.
Add the pasta and let it simmer, then remove from heat, sprinkle with grated Parmesan cheese and serve.
Ingredients and dosing for 4 persons
- 200 g of shelled beans
- 200 g of type pasta ditalini
- 4 tablespoons of olive oil
- 1 clove of garlic
- 1 sprig of rosemary
- Parsley
- 1 tablespoon of flour
- 1 tablespoon of tomato sauce
- Parmigiano
- Salt