Label
All
0
Clear all filters

Pasta Fagioli

Pasta and Pulses

Appears in
Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About
These hearty dishes are found throughout Italy in numerous mutations. Basically they all have two things in common: pulses, be they cannellini, borlotti, fave or chick peas, and pasta cooked with them. To further confuse matters, there is a whole tribe of related dishes involving lentils and potatoes. Dietetically speaking, the combination of starch, protein and fibre in these dishes is wonderful.
Here I give a general all-purpose Pasta Fagioli using tinned beans, a general recipe for cooking pulses, a recipe for Pasta e Ceci (chickpeas, and Signor Belcapo’s favourite), Pasta e Lenticche (lentils), and a curious but highly delicious Ligurian speciality, Pasta e Patate.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

In this section

The licensor does not allow printing of this title