Ingredients
- 250g of cooked white beans, for instance fagioli Cannellini
- 250g of short pasta, ideally mezze maniche rigate. Whole grain short pasta can also be used
- Olive oil
- 1 clove of garlic
- A pinch of chilli flakes (optional)
- Fresh dill
- 1/2 lemon
- Salt
- Black pepper
Equipment
- 30cm pan
Preparation time
- 25min
Portions
- 3
Procedure
- Bring 3L of water to a boil and add 1tsp. of marine coarse salt.
- In case you use canned white beans, wash them under running water.
- Slice 1 clove of garlic.
- Roughly chop a handful of fresh drill.
- Add 250g of short pasta to the pot with boiling water.
- Pour some olive oil in a pan and heat it up on the stove at medium-high.
- Add the garlic slices to the pan and heat them up until slightly golden.
- Add a pinch of chilli flakes to the pan (optional).
- Carefully add half a ladle of cooking water from the pasta pot into the pan to lower the temperature of the oil and emulsify the mixture with a silicone spatula.
- Two minutes before the pasta is cooked, pour it into the pan.
- Add some olive oil, a cup of cooking water, the cooked white beans, and half the chopped dill to the pan.
- Occasionally saute the content of the pan and let it cook for 2 minutes.
- When the remaining liquid begins to thicken, remove the pan from the heat, cover it with a lid and let it rest for around 5min.
- After the resting time has elapsed, add the freshly squeezed juice of half a lemon and stir the content of the pan.
- When serving, add some freshly grounded black pepper and the rest of the chopped dill.
Sinoira 