Pasta with fresh beans and potatoes (pasta e fagioli fresche con patate

Diets

Vegetarian

Ingredients

Produce
- 4 (600 g desiree potatoes
- 4 (600 g roma tomatoes
- 1/2 cup Basil, packed leaves
- 500 g Green beans
- 1 Onion

Pasta & Grains
- 400 g Spaghetti or linguine

Oils & Vinegars
- 60 ml Olive oil

Dairy
- 1 Bread and shaved parmesan, crusty

Found on nonnascooking.com

Description

Originating from Casa La Rooca in Calibria, South Italy, this dish is not to be mistaken with a popular Italian soup of a similar name which features cannellini or borlotti beans and short pasta. It is also not to be confused with the classic Genovese dish of spaghetti, pesto, green beans and potatoes. Pasta e fagioli fresche con patate is all about fresh ingredients, no canned vegetables allowed.

Directions

Place oil, beans, tomatoes, onion, basil, 500 ml (2 cups) water and a little salt in a large pan and bring to the boil. Reduce heat to low–medium and cook, stirring occasionally, for 15 minutes or until beans are almost tender.
Add potatoes and cook, shaking the pan occasionally to prevent potatoes sticking, for 20 minutes or until potatoes are tender. Add more water if you prefer a thinner consistency.
Meanwhile, cook pasta in a large saucepan of boiling, salted water until al dente. Drain well, then add to the bean mixture and toss gently to combine.
Divide pasta among bowls, scatter with parmesan and serve with bread.

Serves: 4
Prepare: 25 minutes
Cook Time: 35 minutes