Summer pasta and beans

• Difficulty: Easy
• Time: 20 min of preparation, 60 min of cooking
• Type of Cooking: Boiling
• Doses For: 4 people

Ingredients

• 1 kg of fresh borlotti beans
• 150 g of egg maltagliati
• 1/2 tablespoon of flour
• 3 tablespoons of extra virgin olive oil
• 3 tablespoons of tomato sauce
• 1 clove of garlic
• Rosemary
• Parsley
• Salt and pepper

Preparation

1. Shell the beans and rinse them then drain them, put them in a saucepan and cover them with about a liter and a half of cold water.
2. Cook slowly for about three quarters of an hour, adding salt only in the last ten minutes.
3. When the beans are ready, spend about two thirds of them.
4. Finely chop the garlic with a handful of parsley then heat the oil in a saucepan, put the prepared mince and a few leaves of rosemary and fry very gently for a minute.
5. Sprinkle the sauté with the flour, keep the flame to a minimum and stir continuously for a couple of minutes then, when the flour begins to brown, add the tomato puree diluted in a cup of hot water.
6. When the sauce returns to the boil, pour the beans with their cooking water and past ones into the saucepan.
7. Mix well and adjust the salt. Throw away the pasta and cook it, stirring often.
8. Let cool before serving by passing the oil and the pepper mill separately.