Pasta Butterflies with Borlotti Bean Sauce

Preparation info

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Appears in

Soho Cooking

Soho Cooking

By Alastair Little

Published 1999

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A small quantity of the above soup left over, seasoned a little more strongly, and with extra oil and Parmesan, makes a wonderful pasta sauce. Boil 80 g of farfalle per person until al dente, reheat 1 tbsp per person of the purée and beans with 2 tsp olive oil per person and a few rosemary leaves, throw in the drained pasta and toss over a flame for a few moments. Serve, lavishly strewed with freshly grated Parmesan. When you drain the pasta, reserve a little of the cooking water just in case the sauce and pasta combination thickens too much; if so, add 2 tbsp before any Parmesan goes on.