Pasta e Fagiolini
Check out a short video of me making the dish here
Spice Profile: basil, black garlic, fennel, garlic, marjoram, onion, oregano, porcini mushrooms, nutritional yeast, red chile flakes, rosemary, sage, tomato powder
This dish is a simple twist on one I first fell in love with while living in Italy. Traditionally, it’s pasta e ceci (pasta with chickpeas), but here I swap in green beans for a lighter, summery version that still carries plenty of flavor. It’s rustic, quick, and—like so much Italian cooking—built on the beauty of fresh ingredients.
Here’s how to make it:
Bring a large pot of salted water to a boil. Cook about 1 lb. of pasta of your choice—fettuccine or farfalle both work beautifully.
While the water heats, trim about ½ lb. of green beans and cut them into 1-inch pieces.
In a sauté pan, warm 2 Tbsp olive oil over medium heat. Add the beans and cook for about 5 minutes until they’re tender-crisp and bright green.
Stir in the spice packet, (2 tsp Stock+Spice Pasta e Fagiolini blend), and cook for 30 seconds until fragrant.
Add 2–3 coarsely chopped paste tomatoes and 1 minced garlic clove. Sauté just 2–3 minutes more—you want the tomatoes warmed through but not broken down into sauce.
Drain the pasta, reserving ½ cup of the cooking water. Toss the pasta with the beans, tomatoes, grated Pecorino Romano cheese, and reserved water to bring it all together.
Finish with a generous pinch of salt.
Serve right away and savor the simplicity. Bon Appetito!
