Pasta e Fagioli with Pesto
200g borlotti beans
1 big onion
3 carrots
4 celery stalks
1 garlic clove
1 can chopped tomatoes
salt, pepper
sage, rosemary, basil
(fresh if you have them if not I tsp of dried ones will do just as well)
olive oil
pasta (Ditalini , Macaroni or fresh tagliatelle)
Sacla’ Classic Basil Pesto
Preparation
Soak the dried beans for about 10 to 12 hours, usually overnight.
In a deep pan cover the bottom with olive oil, heat it up, add the herbs ( chopped if fresh, if not just the dried ones), the onion sliced or diced whatever is easier, the garlic clove (or cloves according to your taste) and stir fry the lot.
Add the diced carrot and celery and stir fry a bit longer. Once the vegetables are starting to soften add the beans, the chopped tomatoes and cover with about 2 litres of water (to speed up things you can add boiling water from the kettle).
Add 1 tbsp of rock salt, pepper to taste and then boil for about two hours. Or, if like me, you own a pressure cooker, the soup will be ready in about half an hour.
Once the soup is ready you can add the pasta, about 30g for each person, and cook it through for about ten minutes ( much less if you are using fresh pasta).
Serve it piping hot with a drizzle of Sacla’ Classic Basil Pesto
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