However, one thing that was not common (or ever) was pairing pasta with beans. Pasta e fagioli in Italian. Which is to bad - because it took me a long time before I put the two together, and let me tell you, it is a great dish. Inexpensive, quick, varied, vegetarian (vegan, if you like).
Now this dish can be made soup like or dry - I, because I am not a huge soup fan, always make it dry. But anyway you do it, it is great.
|Looks and Tastes Great|
Basically dirt simple. Cook beans, cook pasta, mix. Add whatever else you want.
The above dish is a little more complicated (and not very healthy, truth be told). But really good.
1 can garbanzo beans, rinsed and drained. You can use any white bean in it's place also
1 can diced italian (or not) tomatoes, drained
4 cloves of garlic, pealed and minced (don't use out of jar, please)
1 tbs Italian Seasoning from Penzey's
4 oz cured olives (order from Cresp, save yourself some money)
8 oz high fiber pasta
2 oz pesto (tastes great without it - if not using pesto, feel free to aggressively use fresh ground pepper)
Parmesan Cheese to taste (grate it fresh please, no jars)
1 lemon, quartered
Mix beans, tomatoes, italian seasoning and garlic with olive oil (at least 1 tbs, if not 2)
Roast in 350 degree oven for at least 20 minutes on a foil lined baking sheet. The longer you go, the more dried out and nutty the garbanzos will be.
Cook pasta in salted boiling water - DO NOT OVERCOOK. High fiber pasta is terrible overcooked. I mean feed it to the chickens bad.
Drain pasta, mix with pesto and a tbs olive oil
When Beans are cooked, mix with beans/tomatoes on baking sheet, plus the olives, put back in oven for 5 minutes to let flavors meld. Add more olive oil if it needs it.
Serve with fresh Parmesan and lemon - a squeeze of lemon really adds some nice acidity to the beans and pasta, which need it as there is a lot of fat on them.
Really quite a good dish. Not diet friendly. If you skip the parm, it's vegan. Of course this is a fine dish to put sausage or chicken or shrimp in also