Easy
40 min
Ingredients
400 g precooked cranberry “borlotti” beans
100 g Grana Padano Riserva
320 g short pasta
1 carrot
1 stalk celery
1 shallot
200 ml tomato purée
extra virgin olive oil
rosemary
salt
pepper
Preparation
In a saucepan, fry the chopped carrot, shallot and celery in a little olive oil.
Add the beans, rosemary, tomato purée and 1/2 litre of water and bring to a boil.
Cook for about 10 minutes over medium heat, then add the pasta and cook for the time indicated on the package, stirring and adding boiling water as necessary.
When cooked, serve immediately with a drizzle of olive oil and a sprinkle of Grana Padano Riserva.
Related recipes
Easy
4 people
30 min
Baked Ramekins of Farfalle with Broccoli and Grana Padano
Easy
4 people
30 min
Pasta, potatoes and Grana Padano rind ‘soup’
Medium
4 people
Fettucine with Grana Padano Riserva, broad beans, peas and black truffle
Medium
4 people
110 min
