Summer Pasta e Fagioli
Category: Pasta Dishes
Serves: 4
This light, refreshing version of Pasta e Fagioli brings together fresh seasonal ingredients, creating a hearty yet vibrant summer dish. The combination of fusilli pasta, borlotti beans, and aromatic vegetables comes together in a beautifully simple and flavorful way, perfect for the warm months when you want a satisfying meal without the heaviness.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fusilli 5-grain pasta | 320g |
| Borlotti beans (fresh) | 700g |
| Ripe tomatoes | 500g |
| Celery | 180g |
| Leek | 150g |
| Red spring onions (cipollotti) | 40g |
| Fresh basil | 15g |
| Dried chili pepper | 2 |
| Extra virgin olive oil | q.b. |
| Sea salt | q.b. |
| Water | q.b. |
Instructions
-
Prep the Vegetables:
Start by preparing your vegetables. Wash and trim the celery, then slice it into thin rounds. Remove the leaves from the leek, trim off the roots, and slice it thinly. Similarly, trim and slice the spring onions into thin rings. Rinse the tomatoes and chop them into small cubes. Finally, shell the fresh borlotti beans. -
Sauté the Aromatics:
In a large pot, heat the extra virgin olive oil over medium heat. Add the dried chili peppers to infuse the oil with a little heat, and cook for about 30 seconds. Then, add the celery, leek, and spring onions. Sauté them for a couple of minutes, stirring occasionally, until softened. -
Add Tomatoes, Basil, and Beans:
Next, toss in the chopped tomatoes, fresh basil leaves, and the shelled borlotti beans. Season with a pinch of sea salt, then pour in enough water to cover the vegetables and beans. Bring the mixture to a boil, then lower the heat and let it simmer for about 10–15 minutes. If needed, add more water to achieve the desired consistency (it should resemble a thick soup or broth). -
Cook the Pasta:
In a separate pot, bring salted water to a boil and cook the fusilli according to the package instructions, about 11 minutes, or until al dente. -
Combine and Serve:
Once the pasta is cooked, drain it and add it to the simmering vegetable and bean mixture. Stir everything together to allow the pasta to soak up the delicious flavors from the broth. Taste and adjust seasoning if necessary. Serve hot with a drizzle of extra virgin olive oil and a few fresh basil leaves for garnish.
Tips for the Perfect Pasta e Fagioli
- Fresh borlotti beans are ideal for this dish, but if you don’t have access to fresh beans, you can substitute with canned borlotti beans, rinsed well before adding them to the pot.
- The consistency of the broth can be adjusted based on preference. If you prefer a thicker dish, let it cook longer; if you want more of a soup-like consistency, add more water.
- For extra depth of flavor, consider adding a small splash of white wine after sautéing the vegetables and before adding the tomatoes.
This easy and flavorful dish is a great option for a light lunch or a quick weeknight dinner, offering a balance of satisfying pasta, protein-packed beans, and the freshness of summer vegetables. Enjoy your summer meal with this simple, wholesome, and delicious recipe!
