Pasta e fagioli alla veneta: grandma's recipe creamy and full of flavor

Ingredients

• 1 lb short pasta (we used ditalini rigati)
• 1 lb dried borlotti beans
• 1 onion
• 1 potato
• 1 carrot
• 1 celery stalk
• 1 stock cube (vegetable or meat)
• salt to taste
• pepper to taste
• extra-virgin olive oil to taste

Materials

• Pressure cooker
• Minipimer
• Cutting board
• Knife
• Cooker

Preparation

• Soak the dried beans the night before, using a bowl and covering them with plenty of water, at least 2-3 fingers above their level.
• Cut celery, carrots, onion and potato into pieces.
  
• Drain the beans and transfer them to the pressure cooker, adding water in amounts equal to twice their volume. Add the previously chopped vegetables, the stock cube and a pinch of salt. Close the pot and cook for 45-50 minutes, until the beans are tender and well cooked.
• When it is about 10 minutes before the cooking time is over, you can start cooking the pasta. When cooked, drain and blend the remaining mixture with a food processor until smooth. For decoration, you can keep a few whole beans aside.
  
• Once cooked, the pasta should be drained, taking care to retain some of its cooking water. Then add the cream of beans and mix thoroughly. Adjust the consistency by adding the water kept aside, then complete the dish with a sprinkling of pepper and a drizzle of extra virgin olive oil.
• The real pasta e fasioi veneta is ready!
  

Cookware

Attributes

Questions

Photos of members who cooked this recipe