Pappardelle with Trasimeno bean sauce

I pause for a moment the small series of Christmas biscuits to make room for a dish which, for those who follow a vegetarian diet, can be defined as complete. The Wholemeal pappardelle with Trasimeno bean sauce are basically the equivalent of pasta and beans in a dry and slightly more flattering version.

I thought about this dish while checking the pantry and thinking about including it at least once a week a completely vegetarian dinner, if I wanted to exaggerate I could also go on the vegan side… But, if vegan dishes are a little difficult for the family to digest, vegetarian ones which include eggs and cheese remain simpler to propose. The goal, however, is to create something different every week that helps us eliminate meat more and more from our diet. We continue to like meat but for a couple of years now we have been trying to limit it, inserting only meat good quality at prices respectful of the market and varying types.

But let's get to these pappardelle: they have definitely been promoted. Much of the credit goes to the legume, the green bean, which has its own flavor and a buttery consistency. I chose to combine it with wholemeal egg pasta in long format to underline the rusticity of this idea.

The recipe explains it well but, when in doubt, the trick to having a pasta dish worthy of a king is to blend part of the seasoning with a little pasta cooking water, this way it will be easy to mix everything together. I add one thing: if when you blend the beans together with the water add a little oil the sauce will be even tastier.

But the most important question of all is: where can I find the Trasimeno bean? I admit that it is not easy to find. You can buy it online, or take advantage of it for a trip to Umbria or in shops specializing in legumes and dry products in general. There are a couple of them in my city but I haven't checked whether they have them all year round or only during certain periods.

What are you doing, are you hunting for Fagiolina?

Pappardelle with Trasimeno bean sauce

200 g of wholemeal flour
2 eggs
water if necessary

150 g of Trasimeno green beans
1 white onion
1 tablespoon of tomato paste
Extra virgin olive oil

(Doses for 2 people)
To speed up cooking, soak the Trasimeno beans for 2/3 hours.

Prepare the pappardelle by making a well in the flour and placing the eggs in the centre. Start kneading and if the dough is too hard, add 1 tablespoon of water to the dough. Cover the dough with cling film and let it rest for 30 minutes. Roll out the pastry quite thinly and with the help of a toothed wheel, cut out the pappardelle.

Bring 1/2 liter of water to the boil. Finely chop the onion and sauté it in a pan with 4 tablespoons of oil. Add the concentrate, fry for a short while, insert a sprig of rosemary and then add the green beans and the water. Cook for 15/20 minutes and then add salt. Continue to cook over low heat for 25/30 minutes or until the beans are tender. If it dries too much, add more hot water. Remove the rosemary. Take 1/3 of the bean and place it in the glass of the immersion blender.

Boil the pappardelle in boiling salted water, take 1 or 2 ladles of cooking water and add it to the glass and blend. You should obtain a smooth and not too thick cream. Drain the pasta and sauté it in the pan with the bean cream and the whole bean. Complete with a little chopped rosemary, a drizzle of oil and freshly ground pepper.


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