This pasta e fagioli is one of my favorite dishes! I like to make mine creamy with a touch of heat and texture so I added roasted almonds, chili oil and grated Parmigiano. This is sort of an almond pesto meets creamy bean sauce and together they make a wonderful dish! If you’re not into heat, you can substitute the chili oil for olive oil. Serve this dish with a Pinot Bianco or Italian Chardonnay! Serves 2-3 people.
Ingredients:
- 3/4 lb ditalini pasta
- 1 can cannellini beans, drained
- 1/2 cup grated Parmgiano-Reggiano
- 1/2 cup roasted nuts (such as almonds, cashews or walnuts)
- 1/4 cup chili oil
- 3 garlic cloves
- Kosher salt and fresh ground black pepper to taste
- Olive oil as needed
Process:
- In a pot of salted, boiling water, cook ditalini until al dente. Reserve a cup of pasta water before draining.
- In a pan, add cannellini beans with a little olive oil. Let simmer.
- Using a food processor, pulse the nuts, garlic, cheese and chili oil until coarse in texture.
Note: Some larger bits of the nuts will add a nice crunch and texture to your pasta. If you want them smoother, keep blending but do not let it get pasty. - Add the nut mixture to the cannellini beans and stir to combine. Smash some of the cannellini beans using a wooden spoon to make the mixture creamy. Note: You can also add this back into the food processor and blend to make it smoother.
- Add the cooked pasta to the cannellini beans with a splash of pasta water and toss or stir to combine. Add salt and black pepper to taste.
- Serve with a Pinot Bianco or Italian Chardonnay.
Pasta is my all time favorite. This creamy pasta fagioli recipe that you have shared is yummy with all the ingredients included in it. Thank you for sharing it with us.