Fettuccine with saffron and beans
A dish that unites tradition, territory, and innovation thanks to Pastazaff's line of durum wheat and saffron pasta and Basilicòre's white mountain beans.
Preparation
- Take the dried beans that have been soaking overnight, rinse them, and transfer them to a pot with plenty of cold water. Boil them for about 80 minutes.
- While the beans are boiling, prepare the other ingredients. Finely chop the onion, carrots, celery, and thinly slice the pancetta.
- Heat the oil in a saucepan, add a peeled garlic clove and the chopped ingredients for the soffritto. Let it sauté for about 5 minutes.
- Add the thinly sliced pancetta and cook for another 2 minutes.
- Remove the beans with a slotted spoon and add them to the soffritto with a ladle of their cooking water. Reserve the remaining bean cooking water; you'll need it later.
- Add the tomato passata, season with salt and pepper, and cook over moderate heat for about 20 minutes.
- Add the saffron fettuccine, cover with the bean cooking water, and cook the pasta over moderate heat, stirring occasionally.
- Once cooked, let everything rest for 3 minutes.
- Your saffron fettuccine with beans are ready for a delicious lunch!
Ingredients for 4 people
Beans
400 g
Pastazaff Saffron Fettuccine
350 g
Tomato Passata
3 tablespoons
Celery
30 g
Garlic
1 clove
Carrots
30 g
Pancetta
80 g
Onions
30 g
Extra Virgin Olive Oil
10 g
Fine Salt
to taste
Black Pepper
to taste
