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Golden Brothy Pasta with Beans

Saucier than your average pasta dish but not quite brothy enough to be a soup, this one-pot pasta makes for a delicious midweek dinner. Inspired by pasta e fagioli, it’s both hearty and healthy, largely thanks to the protein-packed beans and fibre-dense green beans.

  • Author: zenak
  • Prep Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 4 hearty portions 1x

Ingredients

Scale
  • extra-virgin olive oil
  • 1 onion, finely diced
  • 2 large garlic cloves, thinly sliced
  • 0.4g saffron
  • 400g cherry tomatoes (I used yellow datterini tomatoes. You can also used good-quality tinned cherry tomatoes)
  • 1 x 400g tin cannellini beans
  • 1l good-quality chicken or vegetable stock
  • 250g dried pasta (something small like malloreddus)
  • 200g green beans, chopped into small pieces
  • 1 red chilli, very thinly sliced
  • 15g fresh basil, roughly torn
  • 30g parmigiano reggiano, grated

Instructions

  1. Heat a generous glug of extra-virgin olive oil in a large saucepan set over a medium heat. Add the onion and cook, stirring occasionally, for 5 minutes, or until softened.
  2. Add the garlic and saffron and cook, stirring frequently, for 1 minute, then add the tomatoes, season with salt and pepper and toss to coat. Cook covered and undisturbed for 5 minutes.
  3. Add the beans, stock and pasta and season generously with salt. Turn the heat up to medium-high and bring to a simmer, then cook uncovered, stirring occasionally, until the pasta is cooked.
  4. Meanwhile, heat a splash of extra-virgin olive oil in a medium frying pan set over a medium-high heat. Add the green beans, spread into an even layer and cook undisturbed for 2 to 3 minutes, or until charred on the bottom. Toss and continue to cook, stirring occasionally, for 2 to 3 more minutes, or until the green beans are tender-crisp. Stir in the red chilli, season with salt and pepper and set aside.
  5. Back to the pasta. Once it’s cooked, remove the saucepan from the heat and stir in the fresh basil and parmigiano reggiano.
  6. To serve, divide the pasta between bowls, top with the green beans and some extra grated parmigiano reggiano and enjoy.

Did you make this recipe?

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