If you find fresh borlotti beans, take advantage of it to make a dish of pasta and beans. The tomato and fresh basil give a nice flavour to the dish.
6 people made this
200g fresh borlotti beans
2 tablespoons extra virgin olive oil
1 spring onion, cut into little pieces
2 to 3 plum tomatoes, peeled and seeds removed
1/2 stick celery, cut into cubes
1 carrot, cut into cubes
2L hot water
1 teaspoon salt
125g egg tagliatelle
1 handful of fresh basil leaves
black pepper to taste
extra virgin olive oil, to serve
Method Prep:20min › Cook:40min › Ready in:1hr
Hull the borlotti beans, rinse them and then set them aside.
In a large pan, brown the spring onion, tomatoes, celery and carrot in 2 tablespoons of oil. Add the beans and salt and cover them with hot water, around 2 litres. Bring to the boil and cook on low for about 30 to 40 minutes or until the beans are tender.
Check to see if you need to add more salt to the bean mixture and then add the tagliatelle. After the pasta is al dente, sprinkle with more olive oil, the basil leaves and freshly ground pepper.