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.
Very thinly slice
While the pasta cooks, fry the blanched lemons in a skillet with
When the pasta is done, turn the heat off & add 1 (
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.
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