Friday, August 9, 2013

Pasta e Fagioli (Pasta and Beans)

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Ingredients: 

1. Pasta (I used Pipe Rigate for this recipe) - 150 gm
2. Red kidney beans - 3 cups, cooked
3. Onion - 1 diced 
4. Carrot - 1, cut into small cubes
5. Red bell pepper - 2 cut into small cubes
6. Garlic - 3 cloves, finely chopped
7. Tomatoes - 1 cup canned, no salt added tomatoes 
8. Basil - 1/2 cup freshly chopped 
9. Fresh rosemary - 1 sprig, finely chopped
10. Chicken stock - 4 1/2 cups
11. Grated Parmesan cheese - 1/2 cup
12. Extra Virgin Olive oil - 3 tsp 
13. Freshly ground black pepper - To taste 
14. Salt - To taste 

Preparation: 

1. Heat oil in a saucepan over medium heat. 
2. Add the onion, carrot, red bell peppers and garlic and cook until the onion is tender. 
3. Add the tomatoes, basil, rosemary and salt and pepper and mix well. Cover and cook for 5 minutes until some of the liquid from the tomatoes has evaporated. 
4. Add the beans and chicken stock. Bring to boil, reduce to a simmer and cover and cook for 15 mins or until the liquid thickens. 
5. Return to a boil add the pasta and cook uncovered for 10 minutes or until the pasta is firm tender. 
6. Serve topped with grated parmesan cheese and some freshly chopped basil. 

Enjoy! 

2 comments:

  1. This looks amazing! Such a great way to use up fresh summer produce. Thanks for the idea! :-)

    ReplyDelete
  2. Lovely combo.. Tasty & tempting one :)

    ReplyDelete

 
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