Pasta e Fagioli con Asiago
Serves 4 People
Ingredients:
- 1/2 pound Pappardelle, cooked
- 1/2 pound White Beans, dried or canned
- 3 oz Italian Plum Tomato
- 1 pint Chicken Stock
- 2 oz Extra Virgin Olive Oil
- 1 oz Garlic, pureed
- 4 oz Asiago Cheese
- 1/2 bunch Italian Parsley, chopped
Method:
- Cover the beans with water and soak overnight
- Cook the beans until tender, drain and reserve the cooking liquid
- Pass half of the beans through a sieve or food mill
- Infuse half of the olive oil with the pureed garlic
- Squeeze the tomatoes to a pulp and add to the infused oil
- Gently cook for 20 minutes
- Add both the whole and sieved beans, combine and continue simmering for 5 minutes
- Add the chicken stock and some of the reserved bean cooking liquid, to desired consistency
- Add the cooked pasta until just heated through, about one minute
- Adjust the seasoning, add the chopped parsley, grated Asiago cheese and some extra virgin olive oil