Pasta with fresh beans and potatoes recipe (pasta e fagioli fresche con patate)
- Cuisine: Italian
- Serves 4
This is not to be mistaken with a popular Italian soup of a similar name with cannellini or borlotti beans and short pasta, nor is it to be confused with the classic Genovese dish of spaghetti, pesto, green beans and potatoes.
Ingredients60ml (¼ cup) olive oil
500g green beans, trimmed
4 (600g) roma tomatoes, peeled, finely chopped
1 onion, finely chopped
½ cup packed basil leaves
4 (600g) desiree potatoes, cut into 2cm wedges
400g spaghetti or linguine
Crusty bread and shaved parmesan, to serve
PreparationPlace oil, beans, tomatoes, onion, basil, 500ml (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.
Photography by Anson Smart.
If you enjoyed this Pasta with fresh beans and potatoes recipe (pasta e fagioli fresche con patate) then browse more Italian recipes, pasta recipes, easter recipes, easy recipes, quick recipes and our most popular hainanese chicken rice recipe.
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