Erin Gleeson

Lemony Pasta Fagioli

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

    as a side

Appears in

The Forest Feast Mediterranean: Simple Vegetarian Recipes Inspired by My Travels

The Forest Feast Mediterranean

By Erin Gleeson

Published 2019

  • About

Pasta e fagioli (pasta and beans) is a common Italian combination, and we usually saw it with white beans, although you could use any kind. The beans add protein and make this a more filling dish, while the lemon zest and rind add a unique flavor boost.

Method

Very thinly slice 1 lemon into rounds (I use a mandoline & leave the peel on) & then into small triangles. Throw the triangles into a pot of boiling water & blanch for 2 min. Remove with a slotted spoon. Keep the water boiling.

Next, add 8 oz (225 g) orecchiette, pasta to the water & boil according to package instructions (about 8 min).

While the pasta cooks, fry the blanched lemons in a skillet with 1 T butter & a pinch of salt until golden (about 5 min on med/low heat).

When the pasta is done, turn the heat off & add 1 (15-oz/430-g) can drained cannellini beans to the pasta water (just to warm the beans). Strain the whole pot.

  • mix in a bowl
  • the fried lemons
  • hot pasta & beans
  • ½ c (50 g) grated Parmesan
  • 2 T olive oil
  • juice & zest from 1 lemon
  • salt & pepper

Serve right away with a bit more Parmesan, salt & pepper on top, plus chili oil, if you like it spicy. For a different twist, mix in sautéed greens, like chard, to the finished dish.

© 2019 All rights reserved. Published by Abrams Books.

Photos